Hasselback potatoes with chicken kebabs, mushrooms & peppers

Serving: 4

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Directions

Prepare the ingredients to be skewered: Cut the chicken into bite-sized pieces, cubes, peppers to be cut into chunky blocks (3cm by 3cm), mushrooms can be left whole or sliced in half.
n a small bowl, add all the ingredients for the marinade and mix well together.
Add the chicken to the bowl of marinade and cover with cling wrap, leave for 30 minutes or overnight to absorb more flavour. Preheat the oven to 180®C.
In the mean time prepare the hassle-back potatoes, by cutting slits into the potatoes, leaving the bottom of the potato intact, brush with olive oil and bake until the potatoes are cooked and golden brown, for about 30 minutes.
Submerge the skewer sticks in water before threading the ingredients, to prevent the sticks from burning during the cooking period. Thread the chicken, peppers and mushrooms onto the wooden skewers – alternating between the three ingredients (chicken, then peppers, then mushrooms, and back to the beginning). One piece of each at a time.
Ensure the grid of the braai is clean and fire temperature is nice and hot. Add the kebabs to the grid and cook until the chicken is no longer pink inside. Remember to keep turning the kebab so that all the pieces cook evenly.
Remove the kebabs once cooked. Serve with a squeeze of fresh lemon and serve with hasselback potatoes and Mexican coleslaw if desired.
<h3>Description:</h3>
Chicken Kebabs are a fantastic red meat alternative for a weekend braai with friends or family. Chicken is a leaner source of protein than red meat (which is higher in saturated fats). Adding vegetables like peppers, mushrooms, tomatoes or baby marrows is an easy way of getting some extra vegetables into the meal.

Ingredients

4 skinless chicken breasts (120g each)
200 g (1 punnet) button mushrooms
1 large red pepper
1 large green pepper
<h3>For the Marinade</h3>
30 ml (2 tbsp) olive oil
Juice and zest of 1 lemon
5 ml (1 tsp) chilli flakes
5 ml (1 tsp) crushed garlic
2.50 ml (½ tsp) salt
5 ml (1 tsp) oregano
4 large potatoes
10 ml olive oil