Preparation time: 40 minutes
Ingredients for 6 kebabs
For the kebabs:
For the chutney:
Start making the red onion chutney: peel and finely slice the onions, place them in a pan along with the oil and water and cook over a gentle heat for 5 minutes. Add the salt, bay leaves and chilli pepper and cook for another few minutes. Add the sugar a little at a time and let it dissolve, then pour in the vinegar and continue cooking the chutney, mixing every now and again until it has the same consistency as a preserve.
Make the kebabs, pushing alternated bite-sized pieces of chicken, turkey, mini sausages and bay leaves onto skewers. Leave them to marinate in the wine, oil, salt, garlic, thyme, sage and rosemary for around 30 minutes. Cook the kebabs on a barbecue or hot grill until they are well cooked. Serve with the red onion chutney.