Chicken and sweet potato kebabs 

Serves: 4
Preparation time: 20 minutes
Cooking time: 45 minutes

Chicken, pineapple kebabsIngredients:

4 chicken breasts, skin left on, each cut into 3
1 pineapple, peeled and diced
2 sweet potatoes, washed and diced
2 yellow peppers, quartered
2 red peppers, quartered
Bay leaves, to garnish
3 tbsp olive oil
250ml (9floz) piri-piri sauce
125ml (4floz) coconut cream


  1. Preheat oven to 180°C/R4. Pierce the chicken, pineapple, sweet potato, peppers and onion onto a large skewer garnishing each end with a bay leaf.
  2. Combine the olive oil, piri-piri sauce and coconut cream in a mixing bowl. Coat the kebabs with the spicy marinade and place in the oven to roast for 45 minutes or until the sweet potato is cooked and golden brown.

Recipe and image courtesy of Nando’s

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