Spicy BBQ chicken sosaties and slaw

chicken tacos
Prep time
Cook time

Give your braai an SA/USA theme and serve mouth-watering BBQ chicken sosaties.


  • 250ml BBQ sauce
  • 5ml cayenne pepper
  • 5ml smoked paprika
  • 2 garlic cloves, grated
  • 10ml lime juice
  • 4 x County Fair Skinless Chicken Breasts, cut into bite-size pieces
  • 4 skewers
  • 1 red baby cabbage, thinly sliced
  • 1 white baby cabbage, thinly sliced
  • 2 carrots, julienned
  Sriracha mayo
  • 100ml mayonnaise
  • 40ml sriracha
  • 5ml lime juice
  • 4 x soft taco shells
  • 15g fresh coriander, picked
  • 1 lime, quartered


  • Combine the BBQ sauce, cayenne, smoked paprika, garlic and lime juice.
  • Divide the chicken pieces evenly onto four skewers.
  • Pour ¾ of the marinade over the skewers and mix them around so that they’re evenly coated. Allow to marinate for at least one hour.
  • Heat the grill or braai to medium heat.
  • Cook the kebabs, turning and occasionally basting with the remaining marinade until charred and cooked through.
  • Mix all the ingredients.
  • Mix through 30ml of the mayonnaise.
  Sriracha mayo:
  • Mix all the ingredients.
  Serve each skewer on top of a taco. Top with the slaw, a drizzle of mayonnaise and fresh coriander. Serve with a lime wedge on the side.