Ingredients:

• 700 grams chicken thighs, beef, lamb, prawns or firm tofu (or a mix of vegetables for a meat-free version), cut into chunks
• 4 tablespoons Selma's Special Sauce (Medium, plus extra to serve)
• 1 tablespoons olive oil
• 1 red onion, cut into wedges
• 1 red pepper, cut into chunks
• 4 corn on the cob
• 600 grams potatoes, cut into chips
• 2 tablespoons vegetable oil, for the chips
• 2 mixed peppers (red, yellow, green), sliced into strips
• 200 grams shredded coleslaw mix (carrot, cabbage, onion)
• 2 tablespoons mayonnaise
• 4 flatbreads, to serve
• 8 wooden skewers, soaked in water
• 0.5 teaspoons salt

Method:

1. Marinate: In a bowl, toss your chosen 700 grams chicken thighs, beef, lamb, prawns or firm tofu (or a mix of vegetables for a meat-free version), cut into chunks with 4 tablespoons Selma's Special Sauce (Medium, plus extra to serve) and 1 tablespoons olive oil until well coated. Cover and marinate for at least 20 minutes 20:00, or ideally 2-3 hours in the fridge for deeper flavour (vegetables and prawns need less time, around 20-30 minutes).
2. Thread the skewers: Thread the marinated pieces onto the 8 wooden skewers, soaked in water, alternating with pieces of 1 red onion, cut into wedges and 1 red pepper, cut into chunks. Set aside while you prep the sides.
3. Parboil and prep the chips: Cut the 600 grams potatoes, cut into chips into chips, parboil for 5 minutes 05:00 until just softening, then drain well and toss in 2 tablespoons vegetable oil, for the chips and 0.5 teaspoons salt.
4. Char the corn: Cook the 4 corn on the cob on a hot griddle pan or BBQ, turning occasionally, until charred in spots and tender, about 12 minutes 12:00.
5. Grill the skewers: Cook the skewers on a hot griddle pan, BBQ, or under a hot grill, turning every few minutes, until charred at the edges and cooked through. Timing varies by protein (chicken/beef/lamb: 15 minutes 15:00; prawns: 4-6 minutes; tofu/veg: 10-12 minutes). Brush with a little extra 4 tablespoons Selma's Special Sauce (Medium, plus extra to serve) in the last few minutes for a sticky finish.
6. Roast the chips: While the skewers cook, roast the chips in a hot oven (200°C/400°F) until golden and crisp, turning once, about 25 minutes 25:00.
7. Make the slaw: Toss the 200 grams shredded coleslaw mix (carrot, cabbage, onion) with 2 tablespoons mayonnaise and a pinch of salt until evenly coated.
8. Warm the flatbreads: Warm the 4 flatbreads, to serve in a dry pan or oven for a minute or two until soft and lightly toasted.

Notes

Swap Medium for Mild or Hot depending on your heat preference, the marinade ratio stays the same across all three. For extra char, finish the skewers over an open flame or a very hot griddle for the last minute. Leftover chips and slaw also work well tucked into the flatbread with a drizzle of sauce.