Sisanda Mbonani's “Do You Even Lift?” Chicken Kebabs

Janu-worried about your waistline after comfort eating through 2020? Let’s get a taste of that new mindset. Make this ‘healthy resolutions’ recipe to purge the last of 2020 out our system.

Ingredients

30 ml Hot PERi-PERi Sauce
30 ml Medium PERI-PERI
300 g Chicken fillet
145 g Onion
142 g Yellow pepper
142 g Green pepper
160 g Baby tomatoes
30 ml Seven colours grill seasoning
5 ml Curry powder
5 ml Salt
5 ml Black pepper
5 ml White pepper
300 ml Cooking oli

To Serve

Preferably serve while still hot.
Serve with a green salad or any salad of your choice.
Serve as a starter on a platter, garnish with the remaining baby tomatoes and crumble some feta cheese on top of the kebabs.
Pour the Nando's hot sauce or any flavour of your choice into a shot glass to use for extra dipping sauce.
Serve with your seven colours Sunday kos.

Cooking instructions

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1
Rinse the chicken fillet under tap, pat dry using a kitchen paper towel. Cut the fillet into into bite size cubes. Wash and cut the onion, yellow and green pepper into bigger pieces than the chicken fillet. Put aside. Place the chicken cubes into a bowl and mix with the spices. Mix the 2 Nandos PERi-PERi sauces and pour just a little over the chicken to marinade the cubes.
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2
Place a frying pan over medium heat and add some oil. Add the marinated chicken and fry until soft and tender. Soak the wooden kebab sticks in a bowl of boiled water for 5 minutes to avoid the sticks from getting burned when using later.
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3
Remove chicken from the heat and transfer into a bowl to cool. Remove the kebab sticks from the water and stuff them in the following order: onion, cubed fillet, yellow pepper, cubed fillet, green pepper, cubed fillet, onion and baby tomato.
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4
Pan fry the stuffed chicken kebab in a hot pan with some oil until the vegetables are slightly browned all round. Remove from pan and serve immediately. (Preferably serve while still hot.)