Chicken and pepper kebabs

Recipe from: 7/1/1998 12:00:00 AM
Ingredients 11
Servings 6
Time 20 minutes


  • 6
    chicken breast fillets, cubed
  • 6
    pickling onions, peeled and halved
  • 1
    red pepper, sliced into squares
  • 1
    yellow pepper, sliced into squares
  • 12
    fresh bay leaves or basil leaves
  • 1
    packet instant chicken marinade
  • 175
    cold water
  • 200
    ribbon noodles
  • 1
    packet instant creamy chicken and white wine sauce
  • boiling water


20 minutes
Thread the chicken, onions, peppers and bay leaves onto four wooden skewers (soaked in water). Mix the instant marinade mix with the water until smooth. Place the kebabs in a shallow dish and cover with the marinade. Set aside for 15 minutes, then remove kebabs from the dish and place in a roasting pan. Reserve any leftover marinade. Bake in preheated oven of 180 °C for 10 minutes, then baste with reserved marinade. Turn kebabs over and bake for a further 10 minutes. PASTA: While the kebabs are cooking, prepare the pasta. Cook the pasta in a pot of boiling water until al dente. Empty the instant sauce packet into a measuring jug and fill up to the 250 ml mark with boiling water. Stir for a minute, then pour over the cooked and drained pasta. Mix well to combine and serve with the chicken and pepper kebabs.

Read more on: poultry  |  bake

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