Recipe for Chunky Chicken and Potato Kebabs, made with a honey and mint marinade
Juice of 3 lemons
30ml (2 tbsp) honey
60ml (1/4 cup) fresh mint, chopped
For the Kebabs:
5 Medium chicken breasts (120g each), chopped into bite size chunks
4 parboiled potatoes, with skin
2 onions chopped into chunks
2 lemons hopped and chunked
2 peppers seeded and chopped into chunks
Ground black pepper, to taste 10 wooden or metal skewers (soak wooden
skewers in water)
Mix together all the marinade ingredients until well combined. Place the chicken
pieces into a mixing bowl and pour over the marinade. Marinate for 20 minutes.
Skewer the marinated for 20 minutes.
Skewer the marinated chicken cubes and potato chunks onto skewers,
separating with onions, peppers and lemon wedges. Pour over any remaining
marinade and season with fresh ground pepper.
Braai or grill kebabs until chicken is cooked through, for about 10-15 minutes.
Pour any excess pan juices over kebabs whilst cooking. Serve the chicken
potato kebabs with fresh crisp salad.
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Recipe provided by Potato Nation. Visit their website for novel potato based recipes developed by some of South Africa’s well-respected chefs and foodies. They also supply nutritional information that has been verified and scientifically proven by registered dieticians.