Barbecue-style chicken ‘n’ coleslaw

Method

1. Soak 12 wooden skewers in water. Meanwhile, put the cola, passata, ginger, garlic, Worcestershire sauce, soy sauce, vinegar and sugar in a large, non-stick saucepan. Bring to the boil and cook for 15-20 minutes, until the sauce has thickened. Season and cool. When cool, add the chicken and coat in the sauce. (If you have time, marinate in the fridge overnight.)
2. Meanwhile, for the coleslaw, whisk together the yogurt, sugar, mustard and vinegar in a large bowl. Add the carrot, radishes, spring onions and celery. Mix together and season well.
3. Preheat the barbecue or grill to medium. (If you have a charcoal barbecue, light it 30 minutes before you’re ready to cook.)
4. Thread the chicken and pepper pieces alternately onto the skewers. Season and barbecue or grill for 10 minutes, turning halfway, until the chicken is cooked through.
5. Serve the chicken skewers with the coleslaw and lime wedges to squeeze over.