What the Cluck BBQ Skewers with Sweetcorn & Rainbow Slaw

The very first moment one of these tender Marmite-glazed pieces of chicken hits your lips you’ll know you’re in for a cluckin’ good time. Sticking it to ‘em has never tasted this good. 


  • 45 Minutes
  • 4 Servings

For the skewers

  • 2 packs The Vegetarian Butcher What the Cluck
  • 2 tbsp marmite
  • 4 tbsp agave syrup
  • 2 tbsp olive oil
  • 2 tbsp water to loosen

For the corn

  • 4 sweetcorn cobettes
  • 4 tsp olive oil
  • 1 tsp cayenne pepper
  • A pinch of salt
  • 1 tbsp flat leaf parsley roughly chopped

For the rainbow slaw

  • 1/8 head red cabbage finely sliced
  • 1/8 head white cabbage finely sliced
  • 2 carrots julienned
  • 1/2 red onion finely sliced
  • 1 tbsp Dijon mustard
  • 2 tbsp vegan mayonnaise
  • 1/2 lemon juice
  • 1 tbsp fresh coriander roughly chopped
  • salt and pepper to taste


  1. Light the barbeque and allow the coals to turn ashen. This should take around 20-30 minutes.

  2. Meanwhile, combine the marmite, agave syrup and olive oil in a small bowl.

  3. Dampen the bamboo skewers in water and pat dry. This will stop them from catching on the barbeque. Divide the What the Cluck Vegan Chicken-Style Pieces between the skewers. You should have roughly 8 pieces per skewer.

  4. Lightly brush each skewer with half of the marmite glaze and set aside to marinate.

  5. Whisk the olive oil, cayenne pepper and salt in a small bowl and brush this over the sweetcorn cobettes, ensuring that they are well coated. Set aside until the barbeque is ready.

  6. Add the rainbow slaw ingredients to a large bowl and toss together until evenly combined.

  7. When the barbeque is ready, add the corn cobettes, cover and cook for 15-20 minutes, turning every 5 minutes. Once cooked, remove from the barbeque and cover in tinfoil to keep warm.

  8. Lay your What the Cluck skewers across the barbeque grill and cook for 1 minute on each side, then brush with the remaining marmite glaze and cook for a further minute on each side.

  9. Remove the skewers and serve straight away with the sweetcorn and rainbow slaw. Garnish the sweetcorn with parsley and enjoy.

table full of small plate dishes