Spicy Chicken Kebabs With Mango, Cucumber And Kidney Bean Salad And Chilli Mayonnaise

Ingredients

• 2 Tablespoons chilli paste
• 1 Tablespoon lemon juice
• Mayonnaise
• 1 Black pepper
• 4 Chicken fillets cut into 5cm pieces
• 2 Tablespoon chilli paste
• 1 Tablespoon ground cumin
• 1 Tablespoon honey
• 1 Tablespoon lemon juice
• 1 Tablespoon olive oil
• Salt
• 400g Kidney beans, drained and rinsed
• Half Lime juice and zest
• 1 Tablespoon olive oil
• 1 Handfull fresh coriander
• 2 Scallions thinly sliced

Steps

1. Combine the chicken, oil, garlic, chilli paste, lemon juice, honey and cumin in a large bowl.
2. Cover with cling film and place in the fridge for 30 minutes to marinate, if you have time.
3. When you are ready to cook the kebabs, season the chicken then thread onto the skewers, don't pack the pieces of chicken too tightly together.
4. To cook the kebabs: Heat a barbecue or grill to medium-high. Cook the kebabs for 5 - 6 minutes, then turn and cook for another 5 - 6 minutes until cooked through.
5. For the chilli mayonnaise: Combine the mayonnaise, lemon juice, garlic and chilli paste in a small bowl. Taste and season.
6. For the salad: Place all the ingredients in a serving bowl, stir to combine, taste and season.