Roast Potato Salad with Chicken Kebabs

Roast Potato Salad with Chicken Kebabs

Ready in 30 minutes Serves 4-5
This dish most recently appeared in My Family Bag on Sunday, November 26, 2017.

Alternatively, cook chicken kebabs on BBQ hot plate/grill for about 3 minutes on all four sides until golden and cooked through.


Chicken Kebabs

  • 1 clove garlic, minced
  • Zest and juice of 1 lime
  • 1 teaspoon finely grated ginger
  • 3 tablespoons soy sauce
  • 2 teaspoons honey
  • 550g chicken thighs, diced 2cm
  • 10 bamboo skewers, soaked in water for 5 minutes

Roast Potato Salad

  • 600g potatoes, diced 2cm
  • 1 cup frozen corn
  • 3 tablespoons mayonnaise
  • 2 teapoons wholegrain mustard
  • 1 capsicum
  • ½ bag baby spinach


  1. Preheat oven to 230°C. Line an oven tray with baking paper. Preheat BBQ hot plate/grill to medium-high heat (if using). Combine all chicken ingredients (except chicken and skewers) in a medium bowl. Add chicken and toss to coat well. Leave to marinate while you prepare the vegetables.
  2. Toss potatoes with a drizzle of oil on prepared tray and season with salt. Cook for about 20 minutes, turning once to ensure even cooking. Add corn and cook for a further 5 minutes, until potatoes are golden and tender.
  3. In a large bowl mix mayonnaise, and mustard. Thinly slice capsicum and add, along with spinach to bowl with mayonnaise mix. Set aside.
  4. Thread chicken onto skewers. Heat a drizzle of oil in a large fry-pan on medium heat and cook for about 3 minutes on all four sides until golden and cooked through.
  5. Toss cooked potatoes and corn through with mayonnaise mix and season to taste (see tip for little foodies).
  6. To serve, divide roast potato salad between plates. Top with chicken kebabs.

Nutritional Information

Energy 1949 kj
466 kcal
Protein 26.7g
Carbohydrate 31.5g
Fat 25.4g