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!)

Ingredients

  • 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

Method

Step 1

Cube the chicken and brown in a pan with a glug of oil on the stove

Step 2

Cut the hot dogs into large slices

Step 3

Cut the peppers into chunks

Step 4

Prepare and cut the pineapple (optional) into chunks

Step 5

Thread the ingredients alternately onto a skewer

Step 6

Brush with olive oil and pop on the barbie for a few minutes, turning regularly, until cooked

Step 7

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