Salt and Pepper Kebabs

6 Servings

1 tbsp sea salt flakes
1 tbsp granulated sweetener
1 tbsp MSG Monsodium Glutamate (optional - you don't need to use it if you don't want to!)
½ tbsp Chinese 5 spice
1 good pinch chilli flakes depending on how hot you like it
1 tsp ground white pepper

Toast the salt flakes in a hot pan until they start to brown - it's very important to do this to get the true salt and pepper flavour
Mix the toasted salt and all the other spice mix ingredients together

Cut the pork and chicken into 1 inch cubes and put them in 2 separate bowls Split the salt and pepper seasoning evenly between the pork and chicken pieces, making sure they are well coated. Refrigerate for an hour or so to allow to marinate. You can do this in advance
Cut the courgettes in half lengthways, then each half into 1 inch thick pieces De-seed the peppers and cut them into pieces (approximately 1 in size) Peel the onions, cut them into quarters then separate all the layers
Thread the chicken, pork and vegetables onto metal skewers, alternating pieces of courgette, pepper, onion, chicken and pork. You will want about 5 or 6 pieces of meat on each skewer
Spray each kebab on both sides with Low calorie cooking spray, then cook on the BBQ. If you're using charcoal, cook on indirect heat for 20 minutes turning halfway through. If you're using gas, cook on medium heat for 20 minutes or so, turning halfway through.
You could also cook this in the oven, on 190°C for 20-25 minutes
Always check that the meat is cooked right through before serving

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