Fancy chicken and prawn kebabs

Wash the prawns and chicken breast fillet and dab them dry. Cut the chicken breast fillet into approx. 2x2 cm cubes. Push a metal skewer through the centre of the prawns and chicken breast cubes to make a hole. Wash the rosemary sprigs and thread the chicken and prawns alternately onto them. Halve and core the chilli pepper, then wash it and dice it. Mix together the Teriyaki Marinade, olive oil and chilli pepper, brush the kebabs with the marinade and cook for approx. 10-15 minutes on an aluminium tray.

To make the dip, clean and wash the spring onions, then cut them into fine rings. Mix together the Teriyaki Marinade, ajvar and spring onions, season with pepper and serve with the kebabs.

Preparation time: 20 mins
Per portion: 1205 kJ / 288 kcal