I love a good BBQ as much as the next person, and I'm always looking for new ideas to impress guests. This is one I stumbled across last week. These kebabs are really different and turned out great.

This should feed about 4-5 people:
420g jar of Peppadew Sweet and Sour Goldew Peppers
4 skinless, boneless chicken breasts, about 400g
2.5cm piece fresh root ginger, peeled
3 tbsp soy sauce
2 tbsp white wine vinegar
1 tsp honey
2 tbsp oil
1 tsp five-spice powder


1. Soak 8 wooden kebab skewers in water for 20 minutes. Drain the Goldews, but save half a cup of liquid from the jar. Place the chicken breasts between sheets of cling film and beat with a mallet or rolling pin until you've more or less halved their thickness. Cut lengthways 1cm wide strips.

2. Grate the ginger into a large dish, then add the brine from the jar. Chop up 2 Goldews and stir them in with the soy sauce, vinegar, honey, oil and spice, then mix.

3. Cut the rest of the Goldew peppers in half.

4. Drain the skewers. Thread a piece of Goldew on a skewer, then pierce the end of a strip of chicken. Weave it, concertina-style, on the skewer, adding a piece of Goldew between alternate loops. Thread two more strips of chicken with Goldews onto the skewer. Do this again for each skewer, and then lower the skewers into the marinade. Leave it for about an hour.

5. Grill on the barbecue over medium heat until cooked through, basting with the rest of the marinade.