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Korean BBQ Night

with Chicken & Halloumi Skewers, Sticky BBQ Sausages and Chips


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time40 minutes
Cooking time30 minutes


serving amount

4 unit(s)

Bamboo Skewers

450 grams


5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

225 grams


(Contains Milk)

3 unit(s)

Chicken Thighs

80 grams

Gochujang Paste

(Contains Soya)

4 unit(s)

Honey Mustard Sausages

(Contains Sulphites, Mustard)

22 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

120 grams

Coleslaw Mix

1 bunch(es)


30 grams


48 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar for Pickling

2 tbsp



Nutritional information

Energy (kJ)5999 kJ
Energy (kcal)1434 kcal
Fat79.7 g
of which saturates30.5 g
Carbohydrate99.1 g
of which sugars39 g
Protein81.3 g
Salt8.23 g
Always refer to the product label for the most accurate ingredient and allergen information.


Chopping Board
Baking Tray
Medium Bowl



Preheat your oven to 220°C/200°C fan/gas mark 7.

Soak your skewers in cold water (this will prevent them from burning).

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).

Pop the chips onto a large baking tray. Drizzle with oil, sprinkle over the black sesame seeds and season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 


When the oven is hot, bake the chips on the middle shelf until golden, 30-35 mins. Turn halfway through.

Meanwhile, drain the halloumi then cut it into 3cm chunks. Cut the chicken thighs into 2cm chunks.

In a medium bowl, mix together the chicken, halloumi and gochujang paste until everything is coated. Season with salt and pepper.


Pop the sausages onto one half of another large baking tray and bake on the top shelf until golden brown and cooked through, 20-25 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. The sausages are cooked when no longer pink in the middle.

Meanwhile, thread the chicken and halloumi pieces alternately onto the skewers (2 per person).


Transfer the skewers to the other half of the baking tray and turn the sausages. Continue roasting the skewers on the top shelf of your oven until cooked through, 10-15 mins. Turn them halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. The chicken is cooked when no longer pink in the middle.

Wash up the bowl used for the chicken and halloumi.


While everything is in the oven, in the (now empty) medium bowl combine the rice vinegar, sambal (add less if you'd prefer things milder) and sugar for pickling (see pantry for amount). Stir in the coleslaw mix. Season with salt and pepper.

Roughly chop the coriander (stalks and all).


When the sausages and skewers are ready, drizzle the honey over the chicken and halloumi skewers and turn to coat in the honey. Drizzle the BBQ sauce over the sausages and turn to coat fully in the sauce.

Share the honey-gochujang skewers and BBQ sausages between your plates. Sprinkle over the coriander.

Serve the kimchi-style slaw and sesame chips alongside with mayo (see pantry for amount) for dipping.


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