Ingredients

Method

  • Grill the mini capsicums in a hot pan, until charred and beginning to soften – about 4 minutes. Cut in half lengthwise and set aside.

  • Cook the Chicken Poppers as per packet instructions. While they are still hot, toss in the sriracha sauce then set aside to cool slightly.
  • Thread the chicken poppers and grilled mini capsicums onto your skewers and serve with your favourite spicy dipping sauce.