Campfire Sticks

Juicy chicken wrapped in smoked bacon, grilled on rosemary sticks with halloumi and vegetables, spiced with Wild Chefs Hot Seasoning and served with Creamy Sauce.

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Campfire Sticks

Juicy chicken wrapped in smoked bacon, grilled on rosemary sticks with halloumi and vegetables, spiced with Wild Chefs Hot Seasoning and served with Creamy Sauce.

A skewer like no other! Bold in flavour, rich in contrast. The smokiness of the bacon, the heat of the spice blend, the charred sweetness of grilled peppers and onion, all balanced by the creamy coolness of our signature sauce. Grilled over open fire or sizzling hot on a summer barbecue, these Wild Sticks are made for long evenings, cold drinks and good company.

Ingredients

For 6 -10 skewers (depending on size):
• 600 g boneless chicken thighs
• 200 g smoked pork belly (thinly sliced)
• 1 red bell pepper
• 1 green bell pepper
• 1 zucchini
• 2 red onions
• 200 g halloumi
• Wild Chefs Hot Seasoning
• Wild Chefs Creamy Sauce
• Olive oil

Tools & Equipment

• 6 -10 sturdy rosemary sprigs (or metal/wooden skewers)
• Charcoal BBQ, gas grill, grill pan, or regular grill
• Tongs or spatula
• Cutting board and sharp knife
• Mixing bowl for marinating
• Pastry brush (optional)

Tip!

Use fresh rosemary sprigs as skewers for added flavor and a rustic presentation, soak them in water for 30 minutes beforehand to prevent burning.

To turn anytame intentinto an untamedfeast.

Step by step

Step 1: Prep

• Cut the chicken thighs into 3 cm chunks.
• Season generously with Wild Chefs Hot Seasoning and let sit for at least 30
minutes.
• Chop peppers, zucchini, onion, and halloumi into rustic pieces.
• Halve the bacon strips and prepare them for wrapping around the chicken.
• Strip the bottom leaves from the rosemary sprigs and cut the tips at an angle
for easy skewering.

Step 2: Grill

• Wrap each chicken piece in a half strip of bacon and thread onto the rosemary
skewer, alternating with vegetables and halloumi.
• Lightly brush the skewers with olive oil.
• Season the full skewers again with Wild Chefs Hot Seasoning.
• Grill over medium heat on a preheated BBQ or grill (charcoal, gas, or pan).
• Turn regularly until the bacon is crisp, the chicken cooked through, and the
veggies nicely charred (about 10 -15 minutes).

Step 3: Serve

• Serve straight from the grill with a generous spoonful of Wild Chefs Creamy
Sauce on the side or drizzled over.
• Optional: serve with crusty bread, grilled corn, or a light summer salad.

Used products