Korean Inspired BBQ Night
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Korean Inspired BBQ Night

Korean Inspired BBQ Night

with Chicken & Halloumi Skewers, Sticky BBQ Sausages, Chips and Kimchi Style Slaw

Enjoy the best of the British summertime with a BBQ feast! Perfectly suited for cooking on your BBQ, this Korean Inspired BBQ Night can also be just as easily prepared in your oven.

Tags:
Spicy
High Protein
Allergens:
Sesame
Milk
Soya
Sulphites
Mustard

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
DifficultyMedium

Ingredients

serving amount

4 unit(s)

Bamboo Skewers

450 grams

Potatoes

5 grams

Black Sesame Seeds

(Contains Sesame May contain Nuts, Peanut)

225 grams

Halloumi

(Contains Milk)

3 unit(s)

British Chicken Thighs

80 grams

Gochujang Paste

(Contains Soya)

4 unit(s)

British Honey Mustard Sausages

(Contains Sulphites, Mustard)

22 milliliter(s)

Rice Vinegar

15 grams

Sambal Paste

120 grams

Coleslaw Mix

1 bunch(es)

Coriander

30 grams

Honey

48 grams

BBQ Sauce

Not included in your delivery

1 tsp

Sugar for Pickling

2 tbsp

Mayonnaise

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Nutritional information

Energy (kJ)6011 kJ
Energy (kcal)1437 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.

Utensils

Baking Tray
Medium Bowl
Skewers
Bowl

Instructions

Chop the Chips
1

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, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. 

Prep Time
2

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. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Get the Sausages On
3

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.

Alternatively, cook them on the BBQ if you'd prefer.

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

Bake your Skewers
4

When the sausages have cooked for 8-9 mins, transfer the skewers to the other half of the baking tray and turn the sausages.

Continue roasting on the top shelf of your oven until everything's cooked through, 12-16 mins. Turn them halfway through. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. It's cooked when no longer pink in the middle.

Alternatively, cook them on the BBQ if you'd prefer.

Meanwhile, wash up the bowl used for the chicken and halloumi.

Make the Kimchi Slaw
5

In the (now clean) 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, then set your kimchi style slaw aside.

Roughly chop the coriander (stalks and all).

Finish and Serve
6

When the sausages and skewers are ready, drizzle the honey over the skewers and turn to coat. TIP: If your honey has hardened, put the sachet in a bowl of hot water for 1 min to loosen.

Drizzle the BBQ sauce over the sausages and turn to coat.

Share the skewers and sausages between your plates, then sprinkle over the coriander.

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

Enjoy!