Chicken Kebabs with Sweet Potato Salad
2-3 Mick's Meat Barn Chicken Kebabs, per person
4 medium Sweet Potatoes, peeled and cut into 2cm high slices
1 tbsp Olive Oil
Sea Salt & Pepper, to taste
1 small can Corn Kernals, rinsed and drained
1 can Red Kidney Beans, rinsed and drained
1 Capsicum, diced
2 Spring Onions, finely chopped
1/2 cup Fresh Coriander, chopped
2 Avocados, diced
Juice of 2 Limes
Step One - Toss the sweet potato slices together with the olive oil in a large bowl. Season with salt and pepper. Grill the sweet potatoes over medium heat and cook for 8-10 minutes on each side, or until tender. Remove from the grill and allow the sweet potatoes to cool to room temperature.
Step Two - Cut the sweet potatoes into cubes and place in a large bowl. Stir in the corn kernals, red kidney beans, capsicum, spring onions, coriander and avocado. Squeeze the lime juice over the salad, season with sea salt & pepper and stir until combined. Refrigerate.
Step Three - On a medium BBQ grill cook the chicken kebabs for 2-3 minutes on each side or until cooked through.