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–+ servings

Chicken Kebabs With Grilled Corn & Crunchy Slaw Recipe

by: Braam Botha
Chicken Kebabs with Grilled Corn & Crunchy Slaw Recipe.
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5 from 1 vote
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PREP TIME 10 mins
COOK TIME 20 mins
COURSE Main Course
CUISINE Western
SERVINGS 4

Equipment

Ingredients
  

For The Chicken

  • 640 gram chicken breast
  • 120 gram Greek yogurt
  • 4 gram pepper corns whole
  • 4 gram rosemart fresh
  • 4 gram parsley fresh
  • 2 gram turmeric
  • 2 gram fine salt

For The Corn

  • 800 gram whole corn boiled and grilled in the oven

For The Coleslaw

  • 120 gram red cabbage shredded
  • 120 gram white cabbage shredded
  • 120 gram carrots julienned
  • 40 ml olive oil
  • 4 gram Fresh chives chopped
  • 28 ml lemon juice
  • 4 gram garlic chopped
  • 1 gram garam masala spice
  • 1 gram turmeric spice

Method
 

For The Chicken Kebabs

  • Cut the chicken into large chunks.
  • Mix the remaining ingredients together in a bowl and add the chicken. Toss to coat.
  • Wrap and leave in fridge to marinade for up to 24 hours.
  • Heat a large frying pan with a dash of oil.
  • Remove the kebabs and shake off excess marinade.
  • Sear the kebabs on all sides, keep turning until cooked through.

For The Coleslaw

  • Blend olive oil, lemon juice, garlic, cumin & salt together. Stir in chives.
  • Dress shredded vegetables & toss to coat.

For The Corn

  • Bring a large pot of water to the boil.
  • Add in the corn cobs and boil for 15-20 minutes until slightly tender.
  • Remove from water and let cool.
  • Coat in oil, season, and place in oven at 220°C for 15 minutes or until slightly browned.
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Keyword Chicken, kebabs
Nutritional Information
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