These summer inspired mango, chilli and lime chicken skewers are ideal for cooking on the barbeque and enjoying under the last of the sunshine. Served with this tasty homemade slaw, this super quick meal will soon become a family favourite. If the weather isn’t on side, these chicken skewers are also great when grilled indoors.

Ingredient of the Week: Mrs Darlington’s Mango, Chilli and Lime Ketchup, available from our Farm Shop.

Ready in: 1 hour, plus marinating time

Serves: 4

Ingredients

3 chicken breasts
1 jar of Mrs Darlington’s mango, chilli and lime ketchup
1 medium red cabbage
3 carrots
1 small red onion
1 red bell pepper
400g mayonnaise
2 tbsp honey
4 tbsp apple cider vinegar
2 tsp celery seeds
½ tsp salt
½ tsp pepper

Method

1. Start by preparing the chicken skewers. Dice the chicken breast into chunks and thread onto skewers. Place in an ovenproof dish and pour the mango, chilli and lime ketchup over the top. Use your hands to mix the ketchup through, ensuring all the chicken is covered. Leave to marinade for at least an hour, or preferably, overnight.

2. While the chicken is marinating, make the summer slaw. Use a mandoline or grater to shred the cabbage, carrots, onion and pepper. Place into a large bowl and mix well.

3. In a separate bowl, mix the mayonnaise, honey, apple cider vinegar, celery seeds, salt and pepper to make the slaw dressing. You can add extra honey if you prefer a sweeter dressing and more seasoning to taste.

4. Cook the chicken skewers on the barbeque or grill for 30 minutes. When ready to serve, tip the slaw dressing onto the prepared vegetables and mix well.

5. For a more substantial meal, serve with rice or toasted pitta bread.

Any leftover coleslaw can be kept in the fridge for up to 5 days.