Chicken Ceasar Kebabs

Chicken Ceasar Kebabs

Ingredients:

4 chicken breasts, diced

75ml Caesar salad dressing

2 courgettes, cut into chinks

1 bunch spring onions, cut into thirds.

Method:

Marinate the chicken in half of the Caesar salad dressing for 20 minutes. Thread onto soaked bamboo skewers with the chunks of courgette and spring onions.

Grill for 12-15 minutes, turning regularly until cooked through. Drizzle with the remaining Caesar salad dressing.

Pineapple Chicken Kebabs

These are great done on the braai, 

or if cooking inside, 

in a cast iron ridged skillet pan.

Kebab Ingredients:
3-4 boneless, skinless chicken breasts
250-500g bacon
1 can of pineapple chunks
Vegetables (mushrooms, onions and peppers or others you may wish to use)

*Note: The amount of bacon and pineapple is not clearly defined in the ingredients because it just depends on how much you want to use. Alternate this way: chicken wrapped in bacon, pineapple, chicken, pineapple, chicken wrapped in bacon, etc.

Marinade Ingredients:
50ml. coconut aminos (or soysauce if these are not available)
50ml apple cider vinegar
30ml. raw honey
30ml. olive oil
1 garlic clove, crushed

Method:
Cut chicken into 1 inch cubes.
Combine coconut aminos, apple cider vinegar, honey, oil and garlic in a small bowl and blend well.
Put chicken (and vegetables, if marinating) into dish and pour marinade over top of the chicken. Stir to coat. Cover and refrigerate for at least 1 hour.
Cut bacon strips in half so you have shorter lengths to work with.
Wrap chicken chunks in bacon and put skewer through both bacon and chicken so bacon is secure. Alternate with pineapple chunks and veggies, as desired.
Braai or grill for 10 minutes. Use tongs to turn kebabs over and cook another 10-15 minutes or until chicken juices are clear and bacon is crispy.

Spiced Lamb Kebabs with Herbed Raita

Here's another nibble on a stick for serving at a cocktail party or around the braai or barbecue while waiting for the steaks or chops. It's quick and easy to prepare and can be made up a day or so in advance, ready to be brought out and cooked quickly when the fire is just ready to cooking.

Ingredients:
For the lamb kebabs:
750g lamb mince
1 onion, grated
1 clove garlic, crushed
5ml ground cinnamon
10ml paprika
10ml ground cumin
2ml chilli powder
30ml chopped fresh mint
60ml chopped fresh parsley
15ml dry red wine or red wine vinegar

For the Raita:
500ml plain yoghurt
2 cloves garlic, crushed
15ml chopped parsley
30ml chopped fresh mint
15ml chopped fresh chives

Method:
For the lamb kebabs:
Soak about 30-40 skewers in water at room temperature for about an hour. Combine the lamb, onion, garlic, spices, herbs and wine in a bowl, mixing well with the fingers. Shape a tablespoon or more of mixture around the sharp end of each skewer. Put the loaded skewers on a tray in the fridge for about an hour - or overnight if you are preparing them the day before - so that they can set and firm up. Just before serving, grill over prepared hot coals until browned all over and cooked through. Serve hot with herbed raita.

For the Herbed Raita:
Combine all ingredients in a bowl and mix well. If desired, put a little into individual dipping bowls for each guest.

Spiced Chicken Kebabs

Whether for a quick supper, for party food or for a braai or barbecue, meat on a stick always goes down well. These chicken skewers are easy to make and delicious.

Ingredients:
For the Chicken Kebabs:
2 eggs
10ml ground cumin
10ml chilli powder
5ml white pepper
5ml garum masala
60g coriander leaves, finely chopped
20ml grated root ginger
12 cashew nuts, ground
1 onion, finely chopped
30ml vegetable oil
1kg chicken breasts, minced
2ml salt

For the minted mango yoghurt:
150ml natural yoghurt
30-50ml mango chutney
20-30ml mint sauce

Method:
To make the Kebabs:
Soak 6 wooden skewers in cold water for about an hour. Whisk the eggs in a large bowl then add the remaining ingredients. Mix well, blending with the fingers to bring the meat together like sausage meat. Divide into 6 equal portions, then with wet hand, shape each portion around one of the wet wooden skewers to form a smooth long sausage. Put in the fridge for an hour to firm up.
Cook the chicken skewers over a medium-high heat on a flat griddle plate or a ridged griddle pan, turning over or twice until the meat is browned at the edges and cooked through.
Serve with minted mango yoghurt.

To make the Minted Mango Yoghurt:
Mix the three ingredients together and serve with the chicken skewers in a separate bowl.