Chicken kebabs with a tossed salad – The Doë Chefs – Dominique van Schalkwyk (13) and Zoë Langley (13)

  • _mg_26482 x chicken breasts-cleaned and de-boned
  • Juice of 1 lemon
  • 4 Tbsp. honey
  • 1 x fresh pineapple
  • salt and pepper
  • Bamboo kebab sticks x4
  • Salad leaves
  • ½ cucumber, sliced
  • cherry tomatoes (Italian)
  • 8 Strawberries, hulled and sliced
  • 1 red bell pepper, deseeded and sliced
  • 1 carrot, peeled and ribboned
  • 100g White cheddar cheese, cut into small cubes

 

METHOD

  1. Pre-heat oven to 200 deg. c
  2. Cut chicken and pineapple into _mg_2665cubes
  3. Put cubes of pineapple and chicken onto kebab sticks
  4. Mix together lemon juice and honey and drizzle over the kebabs. Leave to marinade for a few minutes
  5. Bake in the oven for approx. 20 mins, turning frequently till done
  6. Toss the salad ingredients together and pile onto plates
  7. Remove kebabs from the oven. Place on top of salad. Drizzle with the pan juices and serve.

Enjoy! Yum.Me!

 

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