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From the Farm to the Kitchen and everywhere in-between

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New-Age Shashliks

Snags on a barbie? So 2024. Try this little combo take out title of Grill Lord at your next when it's that perfect bare-foot cooking with hot-coals BBQ/Hibachi temperature outside.

Chicken, Spring Onion, Charcoal and PUNCHY

Soak your wooden skewers in water for 30mins before you start cooking. Cut free-range chicken thighs into rough square-ish pieces (usually around 3-4cm wide), and do the same length-wise with your spring onion (using as much of the hard stem as possible). Then, intermittently, load up your skewers with chicken thighs and spring onion, brush them with PUNCHY and sprinkle with salt and pepper, then let the hot coal do its thing.

The more charred the spring-onion, the better.