Chicken Kebabs with Potato Salad

Chicken Kebabs with Potato Salad

Ready in 30 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, February 18, 2018.
Order Now
Order Now

Alternatively cook chicken kebabs on BBQ hot plate for 2-3 minutes each side, until golden and cooked through.

Ingredients

Potato Salad

  • 600g baby potatoes
  • 2 corn cobs, peeled
  • 1 capsicum
  • 75g baby spinach
  • ½ cup yoghurt
  • 2-3 teaspoons sweet chilli sauce (optional, adults)

Chicken Marinade

  • 2 tablespoons soy sauce
  • 1 tablespoon olive oil
  • ¼ teaspoon salt
  • ½ teaspoon Dijon mustard
  • 1 teaspoon honey

Chicken Kebabs

  • 550g chicken thighs
  • 10 bamboo skewers

Steps

  1. Bring a medium pot of salted water to the boil. Preheat BBQ hot plate to medium-high (if using). Soak skewers in water for at least 5 minutes. Prepare corn. Cut potatoes into quarters and cook in pot of boiling salted water for 15 minutes, until tender. Drain well and keep warm.
  2. Mix all chicken marinade ingredients in a medium bowl and set aside. Pat chicken dry and dice 2cm. Add chicken to bowl with marinade, toss to coat and set aside in the fridge while you prepare the rest of the meal.
  3. Slice kernels off corn cobs, dice capsicum 1cm; roughly chop spinach. Place veggies in a bowl and set aside.
  4. Thread chicken pieces onto skewers. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook kebabs for 2-3 minutes each side, until golden and cooked through. Alternatively, cook on BBQ.
  5. When potatoes have finished cooking have drained, add to bowl with all remaining potato salad ingredients. Toss to combine and season.
  6. To serve, divide potato salad between plates and top with 1-2 chicken kebabs.

Nutritional Information

Energy 1920 kj
459 kcal
Protein 28.0g
Carbohydrate 30.6g
Fat 24.4g