Barbecue Chicken Kebabs with Summery Salad

YIELD

~500-600ML

PREP TIME

00:10

COOKING TIME

00:10

INGREDIENTS

Kebabs:

8 Waitoa Applewood Smoked Chicken Kebabs (1 pack)
Olivado Infused Avocado Oil and Basil

Summery salad:

½ cup Fresh Life Pecans
¼ cup Fresh Life Sultanas
1 NZ Avocado, sliced
¼ cup Basil leaves
1 Apple, in thin slices
½ cup Goats feta cheese, crumbled (optional)
1 bag Baby cos

Salad dressing:

2 tbsp Olivado Infused Avocado Oil and Basil
2 tbsp DYC Apple Cider Vinegar
1 tsp Whole grain mustard
¼ tsp Cinnamon powder
1 Garlic clove, crushed
Salt & pepper, to taste

METHOD

Preheat barbecue on medium heat. Drizzle with oil and barbecue the kebabs, turning as needed, until cooked, about 15 mins. Set aside.
Whisk all salad dressing ingredients together, then season to taste with salt and pepper. Set aside.
Toss salad ingredients with salad dressing. Serve salad with kebabs.

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MG Group

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