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Chicken and capsicum kebabs with lemony potatoes

  • 4servings
  • 60minutes

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Source: food.ninemsn.com.auReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B9, C, P
MineralsCopper, Natrium, Silicon, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1kg kipfler potatoes, washed and quartered

  2. 600g chicken breast fillet

  3. 2 tablespoons olive oil

  4. 1 tablespoon balsamic vinegar

  5. 1 tablespoon honey

  6. 2 cloves garlic, crushed

  7. 1 small red capsicum, chopped

  8. 1 small green capsicum, chopped

  9. 1 red onion, cut into thin wedges

  10. 200g Swiss brown mushrooms, halved if large

  11. Lemon dressing

  12. 1 tablespoon lemon juice

  13. 1 clove garlic, crushed

  14. 1 tablespoon olive oil

  15. 1 teaspoon Dijon mustard

  16. salt and pepper, to taste

Instructions Jump to Ingredients ↑

  1. Preheat oven to 220C/200C fan-forced.

  2. Place potatoes in a medium baking dish; drizzle with oil. Roast, uncovered, about 30 minutes or until tender and golden.

  3. Meanwhile, cut chicken into 3cm pieces. Combine chicken, oil, vinegar, honey, mustard and garlic in bowl; mix well.

  4. Thread chicken, capsicum, onion and mushrooms alternately onto 8 skewers. Cook kebabs over a medium-hot heat on barbecue or grill for 6 minutes each side or until chicken is browned and cooked through.

  5. For the dressing, combine juice, garlic, oil and mustard in a medium bowl.

  6. Add cooked potatoes and toss gently to combine.

  7. Serve lemony roasted potatoes with skewers.

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