Lime and ginger chicken skewers

• 750g Lilydale chicken breast fillets, chopped
• 1/3 cup lime and ginger marmalade
• 1/4 cup olive oil
• 1/4 cup sweet chilli sauce

Coleslaw

• 1/2 Chinese cabbage (wombok), shredded
• 1 carrot, peeled, cut into thin sticks
• 1 red capsicum, cut into thin strips
• 1 cup beansprouts, trimmed
• 2 green onions, thinly sliced
• 1/4 cup coleslaw dressing

Energy 2160kJ	Fat saturated 4.00g
Fat Total 23.00g	Carbohydrate sugars 16.00g
Carbohydrate Total 17.00g	Dietary Fibre -
Protein 58.00g	Cholesterol -
Sodium 486.48mg

All nutrition values are per serve.

1. Step 1

   Thread chicken onto skewers. Place in a ceramic dish. Combine marmalade, oil and sweet chilli sauce. Pour over chicken. Turn to coat. Refrigerate for 30 minutes, if time permits. Drain marinade and reserve.

2. Step 2

   Make coleslaw: Combine cabbage, carrot, capsicum, beansprouts and green onion in a bowl. Pour over dressing and toss gently to combine.

3. Step 3

   Preheat barbecue plate on medium heat. Place baking paper on plate. Barbecue skewers, basting with reserved marinade, for 4 minutes each side or until chicken is just cooked through. Serve with coleslaw.

You will need 12 pre-soaked skewers Placing a piece of non-stick (silicon) baking paper on a hot barbecue plate (not an open grill) prevents dairy, sugar and herb marinades burning. It also keeps the plate clean. Soak bamboo skewers in cold water for 30 minutes to prevent them burning on the barbecue. Alternatively, use metal skewers - the square or twisted types will hold food better than round ones.