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.


  • 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 


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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