• 3 chicken breasts, diced
  • 4 Italian sausages, diced
  • 2 red and yellow peppers, diced
  • 1 can coconut milk
  • 1 bunch coriander, finely chopped


  1. 1

    Preheat the oven to 180°C, fan 160°C, gas mark 4.

  2. 2

    Onto skewers, place a combination of red and yellow peppers, Italian sausage and chicken, making sure you alternate the meat with peppers. Pan-fry the skewers in olive oil for a minute on each side, then place onto a baking tray and cook in the pre-heated oven for 5 minutes.

  3. 3

    Meanwhile, heat the coconut milk in a pan together with the coriander until it thickens.

  4. 4

    Plate the skewers and drizzle the coconut reduction on top to serve.

  5. 5

    Serving suggestion: Enjoy with Peroni Nastro Azzurro.

  6. 6

    *All information included in this recipe has been provided by Peroni.

Nutritional Details

Each serving provides
  • Energy 1943kj 464kcal 23%
  • Fat 31.9g 46%
  • Saturates 16.5g 83%
  • Sugars 5.8g 6%
  • Salt 1.8g 30%

% of the Reference Intakes

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