Chicken Sticks with Mango Salsa

Recipe courtesy of Lenard’s

Ingredients

• 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

Method

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