Crumbed chicken kebabs

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Recipe description:

Roll chicken pieces in Corn Flakes crumbs, arrange on skewers along with some onions and serve with a mint yoghurt dip. Ideal for brunch.

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Main Kellogg’s ingredients:

Kellogg’s Corn Flakes

Serves: 4

CRUMB

  • 500—750 ml (2—3 c) Corn Flakes
  • 60 ml (1/4 c) chopped parsley

CHICKEN

  • 4 chicken fillets, cubed
  • Salt and pepper
  • 1 egg, beaten

EXTRA

  • Pickling onions, peeled
  • Olive oil

TO SERVE

  • 60 ml (1/4 c) chopped mint
  • 250 ml (1 c) creamy yoghurt

Preheat the oven to 180°C.

  1. CRUMB
  2. Place the Corn Flakes and parsley in a food processor and process till fine.
  3. Season the chicken with salt and pepper. Dip in beaten egg, then in the crumb mixture. Place on a baking sheet and cool for about 20 min.
  4. Boil the onions in water till slightly softened.
  5. Thread the chicken and onions onto skewers and place on a baking sheet. Drizzle with a little oil and bake for 25-30 minutes till the chicken are done. Frequently turn the kebabs.
  6. Mix the chop mint and yoghurt and serve with the chicken skewers.

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