Chilli, lime and mango kebabs.
As soon as the sun pops out from behind the clouds I’m often to be found outside setting up the barbecue. So it was this weekend. Chicken soaks up flavours like a sponge. The teen had asked for something spicy and with the rest of us trying hard to make healthier choices these chilli, lime and mango kebabs came into existence.
Chilli, lime and mango chicken kebabs. (makes 6 kebabs)
3 tablespoons natural yogurt.
1 tbsp chopped frozen chilli or 1 fresh chilli
juice of half a lime
1 tbsp mango chutney
3 chicken breasts or 2 breasts and 2 thighs, cubed into largish chunks.
6 chunks green bell pepper
6 chunks yellow bell pepper
half a red onion cut into 6 chunks
6 metal skewers
- Light the grill or put on the griddle pan.
- Place three cubes of chicken and the vegetables onto each skewer in any pattern you want. I favour the rainbow look.
- Grill on each side until the chicken is cooked through and not pink in the middle. The vegetables should have taken on a char too.
- Serve with pitta pockets, salad and natural yogurt.