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Chicken, red onion and potato kebabs

potato, red onion and chicken kebab

Ingredients 9
Servings 4
Time 15 mins


  • 360
    large skinless chicken breasts - cut into cubes
  • 2
    small red onions cut into 12 wedges
  • 540
    large potatoes with skin - cut unto cubes
  • 1
    large green pepper - cut into 12 chunks
  • 12
    pineapple wedges
  • 1
  • ½
    ground cumin
  • ¼
    dried chilli flakes
  • 1
    olive oil


40 mins

Boil the potato cubes, in their skins, for 5 mins and drain. The potatoes won’t be fully cooked at this stage.

Take a skewer and thread a potato on followed by a chunk of chicken, piece of corn, pineapple and red onion and repeat finishing with a potato. 

Do this for the 5 remaining skewers.

Mix all the spices together with the olive oil and using a pastry brush, brush all over the kebabs. 

Cook under a pre-heated grill or on the braai until the potatoes are cooked, the chicken is browned and cooked through and the other vegetables are nicely charred.

Serve with ½ cup steamed brown rice, cabbage, carrot & onion slaw and a little chilli sauce if you enjoy extra spice!


Smoky sriracha barbecue chicken

01:30 Start the fire in your Weber or closed grill. Alternatively preheat your oven to 180°C. To make the rub, combine all of the ingredients and grind in a pestle and mortar until all the spices reach a fine consistency. Cover the chicken with the rub then leave to marinade while you prepare the potatoes.


Read more on: onion  |  kebabs  |  potato


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