Smokin' Hot Kebabs

Happy Bank Holiday Monday folks.

So it's actually been a glorious Bank Holiday weekend weatherwise. This almost never happens here, usually it's my home town's festival weekend and it pours it down! Instead today I have managed to get a touch of sunburn (with strap marks - when I have a bandeau maxi dress on, work that one out) as I cut the grass down in our Princess Garden/Jungle.

In the mood to do some grilling I whipped up these spicy little beauties.

Smokin' Hot Kebabs

Serves 4

110g light brown soft sugar 
2 tablespoons balsamic vinegar 
4 tablespoons ketchup 
1 teaspoon Hot Smoky Bhut Chilli Jam
Black pepper
1 tbsp olive oil

1. In a bowl, mix the sugar, vinegar, ketchup and chilli jam. Refrigerate until ready to use. (you can buy your own chilli jam here)

 

2. I used a pack of diced chicken breasts for my kebabs, pork would also work.  And left them to sit in the marinade for 30mins. 

3. I grilled them for 10 mins, flipped the skewers over, and brushed on some more marinade then returned for another 5-7 mins. (this will depend on how hot your grill/bbq is and how big your chunks of chicken are).

Serve and enjoy.