Honey chicken kebabs with grilled corn salad

Serves :  4  ›  Preparation:  15 mins  Cook: 30 mins


INGREDIENTS

• ½ 
cup tomato sauce
• 2 
tablespoons honey
• 1
 tablespoon Worcestershire sauce
• 750gms boneless, skinless chicken breasts
• Salt and pepper
• Canola oil, for the grill
• 6
 corn cobs, leaves removed
• 1 
tablespoon unsalted butter, cut into pieces
• 2 
spring onions, sliced

• Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
• In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
• Slice the chicken lengthwise into twenty ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and pepper.
• Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.
• Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
• Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, spring onions, and ¼ teaspoon salt and pepper. Serve with the chicken.