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Nutrition info

AmountPer 220 g serving
  • Calories200
  • Protein30 g
  • Fat6 g
  • Saturated fat1 g
  • Carbohydrates7 g
  • Fibre1 g
  • Sugarsnull g
  • Cholesterol75 mg
  • Sodium220 mg
% Daily ValuePer 220 g serving
  • Potassium17
  • Calcium2
  • Iron6
  • Vitamin A6
  • Vitamin C300
  • Vitamin B648
  • Vitamin B1224
  • Folate15
  • Magnesium
  • Zinc13
Food prep tip

Chicken Cape Kabob

  • Breast
  • Appetizers
  • Gluten Free
  • Quick 'n' Easy
  • BBQ
  • Lunch
  • Africain
Prepping20min
Cooking20min
Restingmin
  • Servings4
Nutrition informationThis recipe contains 30 gr protein

Ingredients

Showing ingredients in imperial

Chicken part(s)

Step by step

1

Cut chicken into 1½ inch (3.75 cm) cubes. Place in a large bowl or resealable plastic bag (e.g., zip lock.)

2

Sprinkle with salt and freshly ground black pepper. Pour over fresh lemon juice, olive oil and white wine. Toss to coat pieces.

3

Finely mince garlic and cilantro. Scatter over chicken and toss well. Cover dish or seal bag. Place in refrigerator to marinate at least one hour and preferably over night.

4

Cut peppers into 1 inch (2.5 cm) squares.

5

Soak eight wooden skewers in warm water for 20-30 minute. Thread chicken onto skewers alternating with yellow peppers. Place skewers on plate and baste with any remaining marinade.

6

Heat grill to medium-high. Grill kabobs until lightly browned and internal temperature reaches 165°F (74°C) - approximately 7-10 minutes per side. Baste along the way with any leftover marinade and turn half-way through cooking.