BBQ Chicken Skewers with strawberry relish

Fantastic summer time BBQ meal for the whole family

2 tablespoons olive oil
2 cloves garlic, crushed
500g skinless chicken thigh fillets
mixed salad, to serve
relish
250g Victorian strawberries, stalks removed
1 tablespoon olive oil
1 medium red onion, chopped
½ teaspoon ground allspice
¼ teaspoon ground cloves
¼ cup sugar
¼ cup white balsamic vinegar
½ teaspoon ground black pepper
¼ teaspoon salt
2 teaspoons grated fresh ginger

1. Place 12 wooden skewers in water and set aside.

2. Make relish: Chop strawberries and set aside. Heat oil in a frypan over a medium heat. Add onion, then lower heat and stir occasionally for 20 minutes or until soft. Add allspice and cloves. Cook, stirring, for 1 minute longer. Add strawberries and remaining relish ingredients and simmer, stirring occasionally for 10 minutes. Mash strawberries lightly with a fork, then continue to simmer, stirring occasionally, for 15 minutes longer or until very thick. Place in a serving bowl and set aside.

3. Make chicken skewers: Combine oil and garlic in a bowl. Cut chicken into bite size pieces and add to oil mixture; stir to coat. Thread chicken onto drained skewers. Heat a barbeque or cast iron grill to medium-hot. Cook chicken skewers 5 minutes each side, or until cooked through. Serve with relish and mixed salad.

Cook's tips:

Strawberry relish will keep covered in the refrigerator for up to 1 week.

It is also delicious served with pork, sausages or ham. 

PRINTER FRIENDLY VERSION HERE

 

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