Savannah Beats Chicken Skewers
Inspired by Timon
Hakuna Matata is a Swahili phrase which translates to 'no worries' and you'll feel like you haven't got a care in the world when enjoying these sweet chilli chicken skewers.
Tags:
Protein Rich
•Calorie Smart
•Family Friendly
Allergens:
Sulphites
•Egg
•Mustard
•Wheat
The quantities provided above are averages only.
Total35 minutes
Cooking Time30 minutes
DifficultyEasy
Ingredients
Serving amount
600 grams
Potatoes
1 unit(s)
Tomato
1 unit(s)
Bell Pepper
120 grams
Salad Leaves
1 sachet(s)
Sweet Chilli Sauce
1 sachet(s)
Apple Cider Vinegar
(Contains: Sulphites)
2 sachet(s)
Mayo
(Contains: Egg, Mustard)
1 sachet(s)
Crispy Onions
(Contains: Wheat)
1 unit(s)
Onion
4 unit(s)
Bamboo Skewers
2 sachet(s)
Central American Style Spice Mix
260 grams
Diced Irish Chicken Breast
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Sugar
Nutrition Values
Energy (kJ)2499 kJ
Energy (kcal)597 kcal
Fat13.4 g
of which saturates3 g
Carbohydrate83.4 g
of which sugars23.2 g
Dietary Fiber3.7 g
Protein40.1 g
Cholesterol0 mg
Salt4.02 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking Steps
1
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes into 2cm wide wedges (no need to peel). Pop onto a lined baking tray.
- Toss with half the Central American spice mix, salt, pepper and a drizzle of oil.
- Spread out in a single layer. When the oven is hot, roast on the top shelf until golden, 25-35 mins. Turn halfway through.
- Soak your skewers in cold water to stop them from burning (find them loose in your box).
2
- Halve, peel and chop the onion into 3cm cubes.
- Halve and deseed the bell pepper. Chop into 3cm cubes.
- Toss chicken, bell pepper and onion with remaining Central American style spice, salt, pepper and a drizzle with oil. IMPORTANT: Wash hands and equipment after handling chicken and its packaging.
TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging used to keep it fresh.
3
- Thread chicken, onion and pepper chunks onto the skewers, alternating between each ingredient (two skewers per person).
- Place on a separate lined baking tray. Place any remaining veg alongside.
Little chef's TIP: Have kids help thread the skewers.
4
- Once the wedges are about halfway through cooking, place the skewers on the middle shelf of the oven.
- Bake until the chicken is cooked and the pepper is tender, 12-15 mins. IMPORTANT: Chicken is cooked when no longer pink in the middle.
5
- Meanwhile, in a small bowl, mix together the mayo and sweet chilli sauce. Set aside.
- Chop the tomato into 2cm chunks.
- Trim the salad leaves and roughly chop.
- When everything is almost ready, toss the salad leaves and tomato with apple cider vinegar and a drizzle of oil.
- Season to taste with salt, pepper and a pinch of sugar.
6
- Once the skewers are cooked, divide between plates and drizzle over the sweet chilli mayo.
- Serve with wedges, salad and any remaining roasted veg alongside.
- Scatter the crispy onion over the top.
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