Chicken, red onion and potato kebabs

4 servings Prep: 15 mins, Cooking: 40 mins

By Food24 April 16 2018
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Ingredients (8)

360 g chicken breasts — skinless, cut into cubes
2 red onions — cut into wedges
540 g potatoes — with skin on, cut into cubes
1 green pepper — cut into chunks
12 pineapple — wedges
1 tsp paprika
½ tsp cumin — ground
¼ tsp dried chilli flakes
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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.


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