Sticky Asian Boerewors Kebabs

INGREDIENTS

• FOR THE STICKY ASIAN SAUCE:
• 15 ml (1 tbsp) olive oil
• 30 ml (2 tbsp) honey
• 80 ml (1/3 cup) soy sauce
• 30 ml (2 tbsp) Freddy Hirsch Peach Chutney (870027-E)
• 15 ml (1 tbsp) di Cardelli Sweet Chilli Sauce (803224-5L)
• pinch of dried red pepper flakes, to taste
• 25 ml (1/2 tsp) minced garlic
• juice of 1 lime
• FOR THE KEBAB:
• 1 packet Egte Plaaslekker Boerewors (802257-K) cut into 7cm pieces
• 1 pineapple, trim the edges and peel
• 2 green peppers, halved and seeds removed
• 3 scallions, thinly sliced
• 30 ml (2 tbsp) white sesame seeds

METHOD

1. For the sauce, combine all the ingredients in a saucepan and simmer for 10 minutes or until the sauce thickens.
2. Cut the boerewors into 7cm pieces
3. Chop pineapple into quarters lengthways. Remove the core. Slice each quarter into 3 pieces. Slice each half pepper into quarters lengthways.
4. Thread the ingredients onto a skewer starting with a piece of Egte Plaaslekker Boerewors, followed by pineapple then green pepper. Repeat until the skewer is filled.
5. Grill the skewers over medium hot coals for 5 - 7 minutes per side. Baste with the sticky Asian basting sauce and grill for 5 - 10 minutes per side. Top with the sliced scallions and white sesame seeds. Serve with the extra sauce on the side.