Griddled Chicken & Pineapple Kebabs 

Wine match:

Andrew Peace Masterpeace Chardonnay 2023/24 (75cl – abv 12%). A rich and refreshing chardonnay with subtle flavours of tropical fruit and delicate citrus.

Ingredients (serves two):  

4 large chicken thighs
2 teaspoons garlic paste
2 teaspoons ginger paste
Butter
Favourite sauce Ie. barbecue sauce, hot sauce etc.
8 mushrooms
2 peppers
1 small onion onions
1 pineapple
Olive oil, to drizzle

Method:  

Chop the chicken thighs into 5 cm pieces and put a kebab skewer through the centre of each piece of chicken.

Top tip: use flat skewers versus round to ensure the food stays out.

Combine the garlic and ginger paste

Chop your vegetables and pineapple into equal sizes and place on a separate skewer. Brush the vegetables with some oil and season.

Brush the chicken with the garlic and ginger paste mixture.

Insert the tip of the skewers into the grill grate so the food isn’t touching the rest of the grate; this will help the food not to stick.

Halfway through cooking, brush the kebabs with more garlic and ginger paste.

When the chicken has reached 72°C, baste with some melted butter and the sauce of your choosing.

Continue grilling until the chicken reaches 74°C and the baste has turned sticky.

To serve:

Serve with flatbreads, charred vegetables and your favourite sauces