Please note: all clinics will be closed 29/3/24 - 1/4/24, except Physio services at Stepney, which will be open 8am - 12.30pm on 30/3/24, and Hydrotherapy classes at Welland pool, which will also be open on 30/3/24.

BBQ Chicken Skewers with Pear and Cabbage Slaw

Recipe by Amanda Maiorano

Amanda is a Dietician with sportsmed and recipe developer for Keep it Cleaner. She’s also the creator of Made by Mandy.

Keep things fresh this festive season with Amanda’s BBQ Chicken Skewers with Pear and Cabbage Slaw. Perfect for those warm nights or when you just need a break from Christmas feasting!

Serves 4 | Dairy free | Nut free


BBQ Chicken Skewers

  • 1/2 cup BBQ sauce
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4 tsp chilli flakes
  • 1/4 tsp dried oregano
  • 1 tsp salt
  • 1/4 tsp ground pepper
  • 1 garlic clove, minced
  • 1 tsp ginger, minced
  • 900g chicken thighs, trimmed

Pear and Cabbage Slaw

  • 1/2 wombok cabbage, finely sliced
  • 1 pear, grated
  • 2 tbsp chives, finely chopped
  • 2 tbsp dill, finely chopped
  • 1 tbsp olive oil
  • 2 tsp white wine vinegar
  • Salt and pepper, to taste


  1. In a large bowl, combine BBQ sauce, olive oil, smoked paprika, ground coriander, chilli flakes, dried oregano, salt, pepper, garlic and minced ginger. Chop chicken into small bite-sized pieces and add to the marinade. Mix to coat, then cover and refrigerate for 30 minutes, or as long as time permits (up to 24 hours).
  2. Preheat BBQ and thread chicken onto skewers, then cook, turning occasionally, until completely cooked; about 10-12 minutes.
  3. Finely slice the cabbage, chives and dill, then grate the pear. Transfer to a large bowl and pour over olive oil and vinegar, then season with salt and pepper.
  4. Divide salad and chicken skewers between plates and serve with crusty bread.

Amanda Maiorano is available for dietitian consultations at our Stepney Healthcare Hub.

For all appointments and enquiries with Amanda, contact 08 8362 8111.

Sportsmed Logo