Fresh, Mexican flavours are summer to a tee, and this slaw with crunchy corn chips are the perfect pairing to Waitoa’s Chipotle Maple chicken kebabs.
Serves: 4 Prep Time: 10 Minutes Cook Time: 15 Minutes
1 pack Waitoa Chipotle Maple Chicken Kebabs
1 tbsp cooking oil (we use Olivado)
1 pack Leaderbrand coleslaw mix
1/2 cup fresh coriander
1/4 cup sliced red onion
1/2 cup tinned or fresh corn
3/4 cup mayonnaise (we love Best Foods)
Juice of 1 lime
2 tbsp chipotle sauce (we love Barkers of Geraldine)
1/4 cup crushed corn chips
Salt and pepper
- Place a frying pan on the heat or heat a BBQ. Drizzle with oil and cook the chicken kebabs as per pack instructions.
- While the kebabs are cooking, make the coleslaw by tossing together the coleslaw mix, coriander, red onion and corn.
- In a small jug stir together the mayonnaise, lime juice and chipotle sauce. Season then pour over the coleslaw and toss to combine.
- To serve, sprinkle the crushed corn chips over the slaw and serve alongside the kebabs.