• 8 chicken tenderloins, threaded onto metal skewers
  • 2 Tbsps olive oil
  • 1 medium red onion, diced
  • 1 clove garlic, diced
  • 1 bird’s eye chilli, (seeded, optional)
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp tomato paste
  • 2 plums, stone removed and quartered
  • 1/3 cup white wine
  • Sea salt and ground black pepper to taste
  • Lemon wedge, to serve


To make the plum sauce, heat one tablespoon of the oil in a saucepan over a medium heat and gently sauté the onion, garlic, chilli and ginger, stirring with a wooden spoon.  Add the tomato paste, plums and white wine and keep cooking for a further 5 minutes until the plums are cooked through.

Allow to cool slightly, then puree until it becomes a thick sauce.  Set aside.

Meanwhile, heat the rest of the oil on a grill plate until hot and bbq the chicken skewers for 4 minutes on each side.

Serve with a side of grated slaw and place the spicy plum sauce in a small dish.

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