Honeyed Fish Kebabs Honeyed Fish Kebabs Ingredients for 4 servings:
500g fresh red snapper, cut into 4 cm cubes (any fresh firm fish will do)
100g cherry tomatoes
100g fresh mushrooms, sliced
1 bell pepper, cut into 3 cm squares
4 slices turkey bacon
Sauce: 50g butter
2 tsp. Creolo Hot Sauce Chili Lemon
2 Tbsp. lemon juice
1 Tbsp. chopped parsley
2 Tbsp.soy sauce
60 ml honey Dash pepper

Preparation: Wash fish carefully. Cut into 1 1/2 inch pieces. Place in bowl.
For the sauce, in a medium saucepan, combine the butter, Creolo Hot Sauce Chili Lemon, lemon juice, parsley, soy sauce, honey, and pepper. Heat over medium heat for about 3 minutes or until well blended.
Slice each slice of bacon into 4 pieces. Using long skewers, alternate fish, cherry tomatoes, mushrooms, bell pepper and bacon until skewers are filled. Place in a deep dish.
Pour sauce over skewers. Let it stay for 30 minutes.
Cook about 4 inches from hot coals or on preheated broiler for about 5 minutes. Baste with sauce. Turn. Cook for 4 minutes longer or until fish is done.
Tips: The honey in this recipe gives the dish a delicate flavor. Be sure not to overcook the fish or it will be dry and tasteless. If you have trouble finding red snapper at your local fish counter, try lake bass or cod fish.

Lemon Chicken Kebabs Lemon-Chicken-Kebabs Ingredients for 4 - 6 servings:
2 traditional free range Boneless Chicken Breasts, skin on
1 Lemon Juice, plus
1 level tsp. grated lemon zest
3 thick slices Lemon, cut into quarters
55 ml Caifornia Olive Oil
1 Clove Garlic, peeled and crushed
1 level tsp chopped fresh Oregano
2 - 3 tsp Creolo Habanero Chili Sauce
1 tsp White Wine Vinegar
2 Bay Leaves, torn in half
Salt and freshly milled Black Pepper

Preparation: Begin by chopping each piece of chicken into 5 chunky pieces, leaving the skin on, and place them in a bowl, along with the lemon juice and zest, oil, garlic, oregano, white wine vinegar and Creolo Classic Habanero Chili Sauce. Cover and leave to marinate overnight or for a few hours – or for as much time as you have.
To cook the chicken, pre-heat the grill to its highest setting at least 10 minutes ahead, then first thread half a bay leaf on to the first skewer, followed by a quarter-slice of lemon, then a piece of chicken.
Carry on alternating the lemon and chicken until you have used 5 pieces of chicken, finishing off with a lemon quarter and another bay leaf half at the end and making sure you pack everything together as tightly as possible. Repeat with the second skewer, then place them both on a grill rack, and underneath the rack place a heatproof dish to catch the juices.
The kebabs should be 10 cm from the grill, and as they cook you need to baste them with the marinade juices. They will need 10 minutes on each side to cook through and become nice and dark and toasted at the edges.