I’ve chosen to use Paddy whiskey for this recipe, the chicken and prawns are delicate flavour and the mellowness of ‘Paddy’ lends itself to the sweetness of the honey and bite of lemon.  

For the skewers:

Defrost and devein the tiger prawns.

Slice the chicken breast into 24 thin strips.

Marinate the above in a small bowl with the lemon juice salt and pepper 10-15mins

Then thread onto the skewers alternate 3 pieces of chicken and two tiger prawns onto each skewer.

Place onto a lightly oiled grill tray and cook approx 6-8mins turning once

For the glaze

In a small saucepan add the whiskey and bring it the boil add the honey and remove from the heat.

Finishing the Skewers 

Remove the skewers from the grill and glaze with the honey whiskey mix place the skewers back under the grill to glaze- the honey should just caramelise. 

To ServePlace on a party plate and share, with a glass of whiskey of course