Barbecued teriyaki & honey chipolata & bacon skewers
Prep time
20 minutes
Cook time
14 minutes
Serves 4 people
Ingredients
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•15 (about 500g) Australian pork chipolatas
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•5 rashers Australian steaky bacon, halved
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•¼ cup thick teriyaki sauce
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•2 Tablespoon honey
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•Oil spray
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•Barbecued garlic bread (see tips) and coleslaw, to serve
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•Note, you will need 10 x 20cm bamboo skewers soaked in cold water for 30 minutes for this recipe. Soaking the skewers prevents them from burning
Method
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1.Place 2 bamboo skewers, parallel and about 3cm apart, onto a board. Thread a chipolata crossway onto the 2 skewers, thread a folded piece of bacon onto the skewers, a chipolata, another piece of bacon and a chipolata. Repeat to make 5 skewers.
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2.Preheat a BBQ plate on a gas BBW with a hood (see tips) over medium heat.
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3.Combine teriyaki sauce and honey in a small bowl. Brush chipolata skewers on both sides with the mixture. Spray with oil.
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4.Barbecue chipolata skewers, hood down and turning and basting with the remaining teriyaki mixture occasionally, for 12-14 minutes or until chipolatas are golden brown and cooked through.
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5.Serve chipolata skewers with garlic bread and coleslaw.
General Information
Tips:- Using a BBQ with a hood ensures even cooking and air circulation. If preferred, you can use a char-grill pan however the cooking time may need to be slightly increased.
- To cook the garlic bread on the BBQ, prepare as per the on-pack cooking instructions and cook on your BBQ for the required cooking time.