Chicken Yakitori

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Ingredients (Serves 5):

• 500g chicken thigh fillets cut into 3 pieces

• Marinade

• 2 tbs soy sauce

• 1 tbs Worcestershire sauce

• 1 tbs Beerenberg Plum Sauce

• 2 tbs wine

• 2 tbs Beerenberg Australian Honey

• 1 tsp Beerenberg Crushed Garlic

• 1cm cube of fresh ginger, sliced

• Gourmet Mixed Salad

• 1 lettuce, leaves torn, or assorted mixed leaves

• 1 tomato, sliced

• 1/2 cucumber, sliced

• 1 capsicum cut into thin strips

• 50g Feta cheese cut into small cubes

• 8 Beerenberg Stuffed Olives

• Dressing

• 2 tsp Beerenberg Extra Virgin Olive Oil

• 1 tsp lemon juice

• 1/2 tsp dried herbs

• Freshly ground black pepper

Method:

1. In a flat container, combine ingredients for the marinade. Add chicken.

2. Stir, cover and place in the refrigerator to marinate for at least 2 hours.

3. Preheat chargrill pan, grill or barbecue until hot. Remove chicken from dish and grill until cooked through. Meanwhile, prepare salad.

4. In a bowl mix together the salad ingredients.

5. Drizzle oil and lemon juice over salad, add herbs and pepper. Mix to combine. Chill until ready to serve.