Lenard's Tenderloins - thanks to Lenards

approx 10 sticks

1kg Lenard's tenderloins
1 cup green ginger wine
1/3 cup soy sauce
1 mango, stone and skin removed, finely diced
1 white onion, finely chopped
1 Lebanese cucumber, seeded and finely diced
1/3 cup mint leaves, finely chopped
2 teaspoons fresh ginger, grated
1 tablespoon sweet chilli sauce
2 tablespoons freshly squeezed lime juice
12 skewers

Thread tenderloins onto skewers and marinate overnight in green ginger wine and soy sauce.  Cook chicken sticks in pan or on BBQ for 10-15 minutes, basting with marinade as they cook.

Mango Salsa: combine all other ingredients in bowl to make salsa, stirring gently to avoid bruising the fruit.  Spoon salsa over kebabs and serve.

Hint: If usuing wooden skewers, place skewers in chilled water for 1 hour before use to avoid them burning on the barbecue.