LEKKER: Chicken, Red Onion & Potato Kebabs

Potatoes South Africa
Makes 6 skewers 

These kebabs are great to prepare ahead of time and then whip out for quick grilling or braaiing. Make 12 smaller kebabs for the perfect snack or lunch boxn.

Ingredients

  • 3 large skinless chicken breasts (360g), diced into 18 cubes

  • 2 small red onions, cut into 12 wedges

  • 3 large potatoes (540g) (with skin), cubed into 18 chunks

  • 1 large green pepper, cut into 12 chunks

  • 12 pineapple wedges

For the spice mix

  • 1 tsp paprika

  • ½ tsp ground cumin

  • ¼ tsp dried chilli flakes

  • 1 tsp olive oil 

Method

Boil the potato cubes, in their skins, for five minutes 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 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 veg are nicely charred.

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

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