Serves 4

What do I need?

For the kebabs:

• 3 tbsp tomato ketchup
• 3 tbsp soy sauce
• 2 tbsp balsamic or sherry vinegar
• 2 tbsp runny honey
• 500g skinless chicken breasts, cut into 1cm strips

For the coleslaw:

• 2 carrots, scrubbed and grated
• 75g white cabbage, grated
• 2 heaped tbsp mayonnaise
• 1 tsp lemon juice
• 1 tbsp olive oil
• Salt and pepper

How do I make it?

1. Mix together the ketchup, soy sauce, vinegar and honey in a shallow dish to make the barbecue sauce.
2. Add the chicken and turn until it is coated in the sauce. Set aside for 10 minutes, or longer if you have time, to marinate the chicken.
3. Meanwhile, preheat the grill to medium-high and line the grill pan with foil.
4. Thread the chicken onto 12 metal skewers and place on the grill rack. Spoon over the barbecue sauce and grill for 8–10 minutes, turning once, until cooked through. Discard any leftover marinade.
5. While the chicken is cooking, prepare the coleslaw: grate the carrots and cabbage into a bowl. Mix in the mayonnaise, lemon juice and olive oil, season with salt and pepper and stir until everything is mixed together.
6. If serving to young children, remove the chicken from the skewers.
7. Serve with the coleslaw and some crusty French bread.

Why is it good for us?

• Carrots contain significant amounts of beta-carotene, which is converted into vitamin A in the body for good vision.
• Chicken is a good source of low-fat protein, essential for the body’s growth and repair.
• Raw cabbage has a higher concentration of nutrients, including vitamin C, than cooked and has a lovely, crunchy texture.