Ingredients
Chicken:
- 1 cup (250ml) BBQ sauce
- 1 tsp (5ml) cayenne pepper
- 1 tsp (5ml) smoked paprika
- 2 garlic cloves, grated
- 2 tsp (10ml) lime juice
- 4 skinless chicken breasts, cut into bite-sized pieces
- 4 skewers
Slaw:
- 1 red baby cabbage, thinly sliced
- 1 white baby cabbage, thinly sliced
- 2 carrots, julienned
Sriracha mayo:
- 100ml mayonnaise
- 40ml sriracha
- 1 tsp (5ml) lime juice
- 4 x soft taco shells
- 15g fresh coriander, picked
- 1 lime, quartered
Method
Chicken:
- Combine the BBQ sauce, cayenne pepper, smoked paprika, garlic, and lime juice.
- Divide the chicken pieces evenly onto 4 skewers. Pour ¾ of the marinade over the skewers. Move them around so that they’re evenly coated.
- Allow to marinade for at least 1 hour.
- Heat the grill or braai to a medium heat.
- Cook the kebabs, turning and basting occasionally with the remaining marinade, until charred and cooked through.
Slaw:
- Mix all the ingredients together.
- Mix through 30ml of the mayonnaise.
Sriracha mayo:
- Mix all the ingredients together.
Serve each skewer on top of a taco. Top with the slaw, a drizzle of mayonnaise, and fresh coriander. Serve with a lime wedge on the side.
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