Chicken Kebabs with Grilled Corn and Crunchy Slaw

Name: Chicken Kebabs with Grilled Corn and Crunchy Slaw
Prep time: 20 min
Cook time: 65 min
Total time: 85 min
Ingredients: 160 g Chicken Breast; 30 ml Greek Yogurt; 2 g Whole Pepper; 1 g Rosemary; 1 g Parsley; 1 g Turmeric; 0.5 g Fine Salt; 200 g Whole Corn (Boiled and grilled in the oven); 30 g Red Cabbage (Shredded); 30 g White Cabbage (Shredded); 30 g Carrot (Julienne); 10 ml Olive Oil; 1 g Chives (Chopped); 7 ml Lemon Juice; 1 g Garlic (Chopped); 0.25 g Garam Masala; 0.25 g Turmeric

Juicy Chicken Kebabs

The flavour of the chicken kebabs is all thanks to the marinade. And for this creamy marinade, we will be combining deliciously fragrant herbs such as rosemary and parsley, turmeric, and Greek Yoghurt. And as the chicken marinates in the yoghurt, the more tender and juicy the end result will be. So in other words, the longer the kebabs can marinate, the better.

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Crunchy Coleslaw

The coleslaw is such a simple and easy side dish to make but absolutely packed with flavour. The almost bitter taste of cabbage blends beautifully with garlic, chives and lemon juice. The added garam masala and turmeric spice also bring a bit of richness to the coleslaw. And the turmeric in the coleslaw will compliment the turmeric in the chicken kebabs.

Freshly-grilled Corn

There’s nothing as satisfying as eating freshly grilled corn on the cob with butter and salt. But don’t worry, between all the buttery sweetness, there are some health benefits!

Corn is super rich in vitamin C, which in the long run can help protect cells from cancer and heart diseases. This deliciously versatile vegetable is also good for eye health and can prevent cataracts.

Chicken Kebabs with Grilled Corn and Crunchy Slaw

If you're looking for a simple & also filling meal then these Chicken kebabs with grilled corn and a crunchy coleslaw is just what you need.

Course Lunch, Main Course

Cuisine Global

Keyword Chicken, Coleslaw, Corn

Prep Time 20

Cook Time 1 5

Total Time 1 25

Servings 1

Author Nato Zondagh

Ingredients

For the Chicken

160 g Chicken Breast
30 ml Greek Yogurt
2 g Whole Pepper
1 g Rosemary
1 g Parsley
1 g Turmeric
0.5 g Fine Salt

For the Corn

200 g Whole Corn Boiled and grilled in the oven

For the Cole Slaw

30 g Red Cabbage Shredded
30 g White Cabbage Shredded
30 g Carrot Julienne
10 ml Olive Oil
1 g Chives Chopped
7 ml Lemon Juice
1 g Garlic Chopped
0.25 g Garam Masala
0.25 g Turmeric

Instructions

For the Cole Slaw

Blend olive oil, lemon juice, garlic, cumin & salt together. Stir in chives.
Dress shredded vegetables & toss to coat.

For the Chicken Kebabs

In a bowl mix the yoghurt and chicken and allow to marinade for at least 45 minutes.
Once marinated remove from the yoghurt and skewer the chicken pieces and place in the oven for 25 minutes at 180°C.