Hot Dog and Chicken Kebabs
This is simple, quick and delicious. Spare the seasoning; the Hot Dog’s succulent taste stands out on its own. Made from 97 per cent organic pork and gluten free, these sausages can be barbecued in just four minutes.
Serves 6 (2 kebabs each so depends how hungry you are!)
- 2 packs of Helen Browning’s organic Hot Dogs (12 sausages)
- 3 Chicken breasts
- 4 yellow or red peppers
- Pineapple (optional)
- 2 tablespoons of olive oil
Cube the chicken and brown in a pan with a glug of oil on the stove
Cut the hot dogs into large slices
Cut the peppers into chunks
Prepare and cut the pineapple (optional) into chunks
Thread the ingredients alternately onto a skewer
Brush with olive oil and pop on the barbie for a few minutes, turning regularly, until cooked
Serve with asparagus wrapped in Helen Browning’s organic Streaky Bacon, and a green salad.
Top tip: The hot dogs have already been partly cooked so you don’t have the barbecue headache of a sausage that’s burnt on the outside and undercooked in the middle