Spicy Chicken & Butternut Kebabs2016-04-01
- Servings : 8
- Prep Time : 15m
- Cook Time : 8m
- Ready In : 25m
- 340g butternut, peeled and cut into 2 1⁄2 cm pieces
- 680g chicken breasts, cut into 5cm pieces
- 1 onion, cut into 3cm chunks olive oil
- 8 bamboo skewers, soaked in water
- 2 tsps garlic powder
- 2 tsps chilli powder Chilli,
- 1⁄2 tsp salt
- 1 tsp pepper
- 1 tsp cumin
- 1 tsp paprika
- 1⁄4 tsp red chilli, finely sliced
- 6 tbsps honey
- 2 tsps cider vinegar
Place butternut into a small saucepan and add just enough water to cover the tops. Bring to a boil over medium heat and cook for 5 minutes, partially covered, until butternut is nearly cooked but still a bit firm. Remove from the heat and cool slightly.
While the butternut is cooling, mix together the garlic powder, chilli powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.
Add chicken to a medium bowl and drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled butternut pieces and onion chunks and drizzle with olive oil and toss with remaining spice rub. Thread the chicken, butternut, and onion onto the soaked skewers.
Preheat the grill on medium/high and grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze. Remove from the grill and serve.