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Prep Time: 00:25
Servings: 4
Cooking Time: 00:20
Ingredients
- 8 - chicken thigh fillets, halved
- - your favourite peri-peri sauce
- 1 - each lemon and orange, sliced
- 16 - lemon leaves
- 4 - prawns, shells removed
- 4 - strips of bacon
Method
You know it’s winter when citrus fruits are in abundance and chillies literally warm you up from the inside! This kebab recipe fuses the two flavours perfectly.
Marinate the chicken pieces in the peri-peri sauce overnight.
Thread the chicken onto the skewers with citrus wedges and lemon leaves in-between.
Finish off each skewer with a prawn wrapped in a bacon strip.
Then fry or grill until just cooked, but still juicy. The kebabs are tasty cooked over a braai but if it’s too cold outside, sear them in a pan and then pop them into the oven for about 15 minutes at 200°C.
Tip:
If you decide to use chicken breasts instead of thigh fillets, decrease the marinating time to ensure a succulent result.
Thread the chicken onto the skewers with citrus wedges and lemon leaves in-between.
Finish off each skewer with a prawn wrapped in a bacon strip.
Then fry or grill until just cooked, but still juicy. The kebabs are tasty cooked over a braai but if it’s too cold outside, sear them in a pan and then pop them into the oven for about 15 minutes at 200°C.
Tip:
If you decide to use chicken breasts instead of thigh fillets, decrease the marinating time to ensure a succulent result.
