Ingredients:
For the skewers:
- 2 chicken breasts, diced
- 1 red pepper, chopped
- 1 yellow or orange pepper, chopped
- 1 red onion, quartered
- 150g pineapple chunks (fresh or tinned)
- BBQ sauce (to coat)
- Skewers (metal or soaked wooden)
To serve:
- 1 pack Dromod Gluten Free Boxty, pan-fried until golden and sliced
- Butterhead or gem lettuce leaves
- 1–2 limes, quartered
- Natural yoghurt or sour cream
- Fresh coriander or parsley (for garnish)
Directions:
Prepare the skewers:
- Thread chicken, peppers, onion, and pineapple onto skewers. Brush with BBQ sauce. Grill or bake at 200°C for 20–25 mins, turning halfway, until chicken is cooked and edges are caramelised.
Warm the boxty:
- Toast the Dromod Gluten Free Boxty in a pan with a little oil or butter until crisp on the outside and soft inside.
Plate and serve:
- Arrange the skewers with boxty slices, fresh lettuce leaves, lime wedges, and a bowl of yoghurt or sour cream.
