Serves 2-3
Ingredients
4 slices panini ciabatta bread, sliced on an angle
1 tsp olive oil
3 garlic clove, thinly sliced
1 large red chilli, de-seeded and sliced thin
200g raw king prawns
juice of 1 lemon
juice of 1 lime
bunch of coriander, roughly chopped
2 large handfuls of rocket to garnish
20ml Divineno’s Hot smoked pepper sauce

Method
Toast the bread and keep warm. Heat the oil in a wok, then cook the garlic & chilli until sizzling. Turn the heat up, add the prawns, then cook until red. Remove from the heat, then add the lemon juice, lime juice, Divineno’s Hot smoked pepper sauce & coriander. Season, then serve piled on toast with rocket leaves.
Enjoy.

Serves 3-4

Ingredients:
500g skinless chicken breast fillet, cubed
2 red peppers, de-seeded and cubed
2 green peppers, de-seeded and cubed
1 medium-sized courgette, sliced
Finely grated zest and juice from 1 large lemon
2 tbsp olive oil, plus extra for brushing
1 garlic clove, peeled and crushed
ground black pepper
half a bunch of freshly chopped coriander
25ml Divineno’s Hot smoked pepper sauce

Method
Place the chicken, peppers and courgettes in a large shallow non-metallic dish. Mix together the lemon zest and juice with the oil and garlic, & Divineno’s hot smoked Pepper Sauce pour over the chicken and vegetables. Cover and leave to marinate for 1 hr at room temperature or for best results overnight in the fridge.
Thread the chicken peppers and courgettes onto 8 wooden skewers. Season with salt and freshly cracked black pepper.
Cook the kebabs on a medium-hot barbecue for 12-15mins, turning frequently until the chicken is cooked through and the peppers and courgettes and lightly charred. Brush with a little olive oil once or twice during cooking to prevent the chicken from drying out. Serve sprinkled with the chopped coriander.