Roast Potato Salad with Chicken Kebabs

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

My Family Food Bag
Roast Potato Salad with Chicken Kebabs

This dish most recently appeared in My Family Food Bag on Sunday, November 26, 2017.

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.
  • SERVES 4-5

Nutritional Information

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


  • Pantry staple
  • * Shared ingredient with another recipe

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