Product Chart

20 Mains | Chicken
CAJUN GRILLED CHICKEN
AND PEPPER KEBABS
PREP: 15 MINUTES | MARINATE: 1 HOUR | PREHEAT: APPROX. 6 MINUTES | COOK: 10 MINUTES | MAKES: 6 SERVINGS
DIRECTIONS
1 In a mixing bowl, combine oil, lime juice, cumin,
coriander, paprika, oregano, chilli flakes, salt and
black pepper to taste. Add chicken cubes and mix
to coat. Cover and leave to marinate in fridge for
at least 1 hour.
2 Insert grill plate in unit and close lid. Select
GRILL, set temperature to MED and set time to 10
minutes. Select START/STOP to begin preheating.
3 While unit is preheating, assemble the skewers
in the following order until they’re almost full:
chicken, pepper and onion. Ensure ingredients
are pushed almost completely down to the end of
the skewers. Reserve any marinade for brushing.
4 Once the unit has beeped to signify it has
preheated, place kebabs on grill plate. Close lid.
5 When unit beeps and the display reads FLIP
halfway through cooking, open lid baste exposed
side of kebabs with marinade. Using silicone
tongs, flip skewers and baste again. Close lid to
continue cooking.
6 Cooking is complete when chicken reaches
an internal temperature of 75°C. Open lid and
remove skewers. Place kebabs on a platter and
serve with rice or salad.
INGREDIENTS
4 tablespoons sunflower oil
2 tablespoons lime juice
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon oregano
½ teaspoon chilli flakes
Salt and freshly ground black pepper, to taste
600g chicken thighs, cut into 2.5cm cubes
1 red pepper, cut into quarters, deseeded and cut in
2.5cm pieces
1 yellow pepper, cut into quarters, deseeded and cut
in 2.5cm pieces
1 green pepper, cut into quarters, deseeded and cut
in 2.5cm pieces
2 small red onions, peeled and cut into 2.5cm pieces
YOU WILL ALSO NEED:
6 wooden skewers, soaked in water for 30 minutes
TIP If you prefer a vegetarian version, swap chicken
for tofu and cook for 6 minutes.
K