Chicken, Bacon & Peach Kebabs with Broccoli and Cauliflower Slaw

Prepare Ingredients:

Pre-heat BBQ if using. Submerge skewers in water to soak. Wash the fresh produce. Halve peaches, cutting each half into 6 slices. Remove rosemary leaves and chop, discarding stems. Pat dry chicken with paper towel and cut into 1.5-2 cm pieces. Cut bacon rashers in half.

Marinate Chicken:

In a bowl, combine chicken pieces, rosemary, mustard and 1 TBS olive oil. Season with salt and pepper. Allow to marinate for about 10 minutes at room temperature or overnight in fridge (if you can plan ahead).

Toast Seeds:

While the chicken is marinating, heat some oil in a small pan. When the oil starts to shimmer, add pepitas and sesame seeds and toast over a low-medium heat until seeds brown, about 3 minutes.

Mix Slaw:

In a bowl, combine broccoli and cauliflower slaw, toasted seeds, vinegar and 1 TBS olive oil (extra virgin if you have it). Set aside.

Make / Cook Kebabs:

Remove ingredients from marinade. Wrap a piece of chicken and peach slice in bacon, making a parcel and thread onto skewers, 2-3 parcels per skewer. Brush a grill pan with olive oil over medium-high heat (or use BBQ). When pan is just smoking, add kebabs and cook until browned on outside and cooked through, about 3-4 minutes per side.

You Plate It:

Divide slaw between plates, top with kebabs and enjoy the flavour sensation!