|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|
|½ tsp||cumin — ground|
|¼ tsp||dried chilli flakes|
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!