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Chicken Kebabs with Roasted Potato Salad


Mick's Meats Chicken Kebabs
750g Small Potatoes, scrubbed & cut lengthways
250g Cherry Tomatoes, cut in half
1 Small Red Onion, cut into wedges
200g Green Beans
2 tbsp Olive Oil
1 tbsp Red Wine Vinegar
2 tsp Whole Grain Mustard


Step One - Preheat oven to 220c. Place potatoes, tomatoes and onion in a single layer on an oiled backing tray. Bake for 30 minutes or until the potatoes are golden and tender. Set aside to cool.
Step Two - Steam the green beans for 3 minutes or until tender.
Step Three - In a small bowl whisk the oil, vinegar and mustard until combined.
Step Four - Place the potatoes, onions, beans and tomatoes in a bowl, drizzle with the dressing and toss gently to coat.
Step Five - Over a medium BBQ grill cook the chicken kebabs for 8-10 minutes, or until cooked through.
Step Six - Plate and serve.


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