Ingredients (serves 2-3):
- 3-4 chicken thighs – cut into bite sized chunks
- 50ml of soy sauce
- 2 tablespoons of olive oil
- 50ml of pineapple juice
- 1 clove of garlic – very finely sliced
- 1 teaspoon of sugar
- 1 tablespoon of wine vinegar
- 1 tablespoon of sherry
- 20 or so chunks of pineapple
- 2 apples – cored, peeled and cubed
- 2 large potatoes – cut into wedges
- 1 heaped teaspoon of dried rosemary
- Salt and pepper for seasoning
Start by marinating the chicken. In a large bowl mix together 1 tablespoon of the oil, the soy sauce, pineapple juice, garlic, sugar, vinegar and sherry along with a grind of salt and pepper. Add the chicken, apple and pineapple to the marinade, cover with cling film and allow to marinate for 20 minutes or so.
When you ready to cook, pre-heat the oven to 200 degrees C ready for the wedges. Toss the wedges in the other tablespoon of olive oil along with the rosemary. Place them onto an oven tray and put them into the oven for about 30 minutes or until cooked and crispy.
While the wedges are cooking take the marinated mixture and alternate pieces of the chicken, pineapple and apple onto wooden or metal skewers. Lay the completed kebabs onto a foil lined tray as you go. Cook them under the grill on a medium to high heat until the chicken is cooked through. Baste whenever you turn them over. They should take 6-10 minutes per side dependant on the heat of your grill.
Serve the kebabs with the wedges and enjoy this different combination of flavours!
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