Finely shred the red cabbage. I use my Japanese mandolin to ... top and then set aside while you cook the chicken. Run a wooden skewer lengthways through the centre of each fillet of chicken.

Remove the cabbage with tongs or a slotted spoon ... leaves (if you have cocktail sticks to hand you can use these to ‘skewer’ the parcels which helps prevent them coming undone).

Roll up the leaves, using either kitchen string or skewers to hold in place. Brown the cabbage rolls in a pan with hot oil. Add 500 ml of water to the pan, and simmer on low heat for about an hour.

Toss to combine. Let chicken marinate at least 15 minutes, then thread onto skewers with the peppers, alternating so each kebab contains a mix. Transfer to a sheet pan; season with salt.

Pour over the cabbage and mix well ... Thread the chicken onto 6 skewers, alternating with pieces of red pepper and pineapple. Drizzle or spray with a little oil and place directly on the grill ...