Ingredients

Method

• 1 Woolworths free-range smoked paprika-and-coriander deboned chicken
• 1 pineapple, peeled
• Woolworths white tortilla wraps, toasted, for serving
For the basting, mix:
• 3 T Woolworths harissa paste
• 1 x 100 ml Bottle Woolworths cold-pressed pineapple, ginger and chilli shot

Method

Ingredients

1. Divide the chicken in half. Cut the peeled pineapple into thirds horizontally. Thread the base of the pineapple onto a metal skewer with the base resting on the ring of the skewer.

2. Add a piece of chicken, followed by the middle piece of pineapple, another piece of chicken and the crown of the pineapple.

3. Prepare a braai with medium coals. Place the kebab on the grid on its side away from direct heat so it doesn’t burn. Cover with a lid and turn often until evenly cooked through, about 45–50 minutes.

4. Once evenly browned, start basting. Brush the basting sauce onto the kebab, reapplying it every 15 minutes.

5. Allow the kebab to rest for 20 minutes, then carve at the table and serve with the wraps.

Find more kebabs recipes here

Productions: Abigail Donnelly
Photographer: Jan Ras
Food assistant: Bianca Jones