Spicy BBQ chicken kebab tacos

Prep time
Cook time

Cook the chicken over the coals for smoky, delicious flavour.


  • 250ml BBQ sauce
  • 5ml cayenne pepper
  • 5ml smoked paprika
  • 2 garlic cloves, grated
  • 10ml lime juice
  • 4 skinless chicken breasts, cut into bite-sized 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 pepper, smoked paprika, garlic, and lime juice.
  • Divide the chicken pieces evenly onto 4 skewers. Pour ¾ of the marinade over the skewers. Move them around so that they’re evenly coated.
  • Allow to marinade for at least 1 hour.
  • Heat the grill or braai to a medium heat.
  • Cook the kebabs, turning and basting occasionally with the remaining marinade, until charred and cooked through.
  • Mix all the ingredients together.
  • Mix through 30ml of the mayonnaise.
  Sriracha mayo:
  • Mix all the ingredients together.
  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.