• 500g chicken breast
  • 1 medium onion
  • 1 large green pepper
  • 1 can tinned peaches
  • 3 medium carrots, steamed
  • 3tbsp white vinegar
  • 1 tsp salt
  • 1 tsp curry powder
  • 1 tsp dried basil
  • 1/2 tsp freshly ground black pepper
  • 30ml water
  • 1 tbsp sugar
Now these kebabs you will definitely enjoy. The kick that comes from the black pepper, the sweetness that comes from the peach, the tangy-ness that comes from the onion and of course the tenderness that comes from the chicken breast all compliment each other well. When using wooden kebab sticks, it’s very important to soak them in cold water for at least 30 minutes. This is done so that they don’t burn when you place your kebabs in the oven or even on the braai stand (barbeque).  So even if you’re in a rush, please don’t skip this step!!

Resources/Equipment You Will Need

  • Chopping Board
  • Sharp knife
  • Skewers/ Kebab sticks
  • Bowl for marinating
  • Oven tray
  • Teaspoon
  • Tablespoon

Quick Instructions

  1. Place your kebab sticks/skewers in cold water and let them soak for at least 30 minutes. As I mentioned earlier, this is so that the kebab sticks do not burn when you place them in the oven.
  2. The ingredients you’ll need include: 500g chicken breast; 1 medium onion
    1 large green pepper; 1 can tinned peaches; 3 medium carrots, steamed;  3tbsp white vinegar, 1 tsp salt; 1 tsp curry powder; 1 tsp dried basil; 1/2 tsp freshly ground black pepper; 30ml water and 1 tbsp sugar. Chop your vegetables and fruit into medium sized chunks. Cut your chicken breasts into medium- bite size pieces.
  3. Thread the ingredients onto the kebab sticks in any order you wish. Layer your ready-to-cook kebabs into a marinating dish/bowl.
  4. Combine salt, curry powder, dried basil, vinegar, water and sugar in a small bowl. Give a quick stir then spoon it over the chicken kebabs. Sprinkle a little extra salt and the black pepper on top.
  5. Seal the marinating dish and refrigerate for at least 30 minutes. (The longer you marinate for, the more flavourful  your kebabs will be.)
  6. Grease your roasting tray with some oil. This oil will help cook your kebabs and also prevent them from sticking to the tray. Layer your kebabs onto the tray (don’t let them overlap onto each other as this will cause uneven cooking, if you will, to take place).
  7. Grill at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 4 for 20 minutes or until the onions and all the components of the kebab are cooked through. Enjoy!


Pictorial Detailed Instructions

Step-1

Place your kebab sticks/skewers in cold water and let them soak for at least 30 minutes. As I mentioned earlier, this is so that the kebab sticks do not burn when you place them in the oven.

 

Step-2

Chop your vegetables and fruit into medium sized chunks. Cut you chicken breasts into medium- bit size pieces.

 

Step-3

Thread the ingredients onto the kebab sticks in any order you wish. Layer your ready-to-cook kebabs into a marinating dish/bowl.

 

Step-4

Combine salt, curry powder, dried basil, vinegar, water and sugar in a small bowl. Give a quick stir then spoon it over the chicken kebabs. Sprinkle a little extra salt and the black pepper on top.

 

Step-5

Seal the marinating dish and refrigerate for at least 30 minutes. (The longer you marinate for, the more flavourful your kebabs will be.)

 

Step6

Grease your roasting tray with some oil. This oil will help cook your kebabs and also prevent them from sticking to the tray. Layer your kebabs onto the tray (don’t let them overlap onto each other as this will cause uneven cooking, if you will, to take place).

 

Step-7

Grill at 180 degrees Celsius/ 350 degrees Fahrenheit/ Gas Mark 4 for 20 minutes or until the onions and all the components of the kebab are cooked through. This tray has just come out of the grill.

 

 

Yum-Yum!

Chicken Kebabs served with a Mild peri-peri dip

Should you want to do this on the stove top. It is very much possible. You can fry your kebabs instead or even fire them up on a braai stand (barbeque grill). When you use any of these two methods, you’ll find that your cooking time will be less. You can serve these as finger foods or even part of a meal with roast potatoes or rice. Do give them a go and let me know how it all went down! Are you getting my new recipe alerts by email? If not sign-up here.



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