Ingredients
Method
1.Boil, steam or microwave kumara until tender; drain. Thread kumara, chicken and shallot, alternately, onto skewers.
2.Combine syrup, vinegar and mustard in a small bowl.
3.Cook skewers on a heated oiled grill plate (or grill or barbecue), covered with foil, 10 minutes. Uncover, brush skewers all over with syrup mixture. Turn; cook, brushing occasionally with syrup mixture, about 5 minutes or until chicken is cooked through.
4.Meanwhile, make spinach & pecan salad. Whisk syrup, vinegar and mustard in a large bowl, add tomatoes, nuts, spinach and onion; toss gently to combine.
5.Serve skewers with salad.
Soak bamboo skewers in cold water for at least 30 minutes to prevent them from splintering and scorching during cooking. Or wrap the ends in foil for a much faster option. Cut the remaining half of the red onion into small pieces and thread onto skewers instead of shallots, if you like.
Note
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