What are the main ingredients in BBQ Chicken Skewers & Sweet Potato Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk, Paper Towel, Butter

What is the nutritional information of BBQ Chicken Skewers & Sweet Potato Mash?

Calories: 642, Carbs: 101 grams, Fat: grams, Protein: 42.2 grams, Sugar: 57.5 grams, Salt: 1136 grams

How do I prepare BBQ Chicken Skewers & Sweet Potato Mash?

AND… EAT!: Plate up the rustic mash. Side with the chicken skewers and the chilli salsa. CHILLI SALSA: Peel and roughly dice the remaining onion. In a bowl, combine the chopped tomato, the diced onion (to taste), the chopped chilli, the chopped parsley, the lemon juice, a drizzle of olive oil, and seasoning. KEBAB TIME: Pat the chicken dry with paper towel, and cut into thick cubes. Thread the chicken, the pepper chunks, and the onion pieces onto each skewer (making sure they are secure). Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with the BBQ sauce in the final 1-2 minutes. MAKE THE MASH: Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover. START WITH SKEWERS: Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).

What should be prepared from my kitchen to make BBQ Chicken Skewers & Sweet Potato Mash?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Milk, Paper Towel, Butter

BBQ Chicken Skewers & Sweet Potato Mash

DIY kebabs, Chef? Yes, indeed! A skewer of BBQ sauce-covered chicken, onion & bell pepper are roasted until golden. Sided with a rustic sweet potato mash and a zesty chilli, tomato, onion & parsley salsa.

BBQ Chicken Skewers & Sweet Potato Mash

with a chilli onion salsa

Hands on Time: 30 - 45 minutes

Overall Time: 40 - 55 minutes

Download the Recipe for 2

Ingredients:

BBQ Sauce
Bell Pepper
Bell Peppers
Chicken
Free-range Chicken Mini Fillets
Fresh Chilli
Fresh Chillies
Fresh Parsley
Lemon Juice
NOMU Poultry Rub
Onion
Onions
Sweet Potato
Tomato
Tomatoes
Wooden Skewers

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Milk
Paper Towel
Butter

Photo of BBQ Chicken Skewers & Sweet Potato Mash

Serves 1

START WITH SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
MAKE THE MASH
Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 25-30 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
KEBAB TIME
Pat the chicken dry with paper towel, and cut into thick cubes. Thread the chicken, the pepper chunks, and the onion pieces onto each skewer (making sure they are secure). Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with the BBQ sauce in the final 1-2 minutes.
CHILLI SALSA
Peel and roughly dice the remaining onion. In a bowl, combine the chopped tomato, the diced onion (to taste), the chopped chilli, the chopped parsley, the lemon juice, a drizzle of olive oil, and seasoning.
AND… EAT!
Plate up the rustic mash. Side with the chicken skewers and the chilli salsa.

Wooden Skewers - 3
Sweet Potato - 250g
Free-range Chicken Mini Fillets - 150g
Bell Pepper - 1
Onion - 1
NOMU Poultry Rub - 10ml
BBQ Sauce - 50ml
Tomato - 1
Fresh Chilli - 1
Fresh Parsley - 3g
Lemon Juice - 10ml

Download the Recipe

Serves 2

START WITH SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
MAKE THE MASH
Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 30-35 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
KEBAB TIME
Pat the chicken dry with paper towel, and cut into thick cubes. Thread the chicken, the pepper chunks, and the onion pieces onto each skewer (making sure they are secure). Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with the BBQ sauce in the final 1-2 minutes.
CHILLI SALSA
Peel and roughly dice the remaining onion. In a bowl, combine the chopped tomato, the diced onion (to taste), the chopped chilli, the chopped parsley, the lemon juice, a drizzle of olive oil, and seasoning.
AND… EAT!
Plate up the rustic mash. Side with the chicken skewers and the chilli salsa.

Wooden Skewers - 6
Sweet Potato - 500g
Free-range Chicken Mini Fillets - 300g
Bell Pepper - 1
Onion - 1
NOMU Poultry Rub - 20ml
BBQ Sauce - 100ml
Tomato - 1
Fresh Chilli - 1
Fresh Parsley - 5g
Lemon Juice - 20ml

Download the Recipe

Serves 3

START WITH SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
MAKE THE MASH
Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
KEBAB TIME
Pat the chicken dry with paper towel, and cut into thick cubes. Thread the chicken, the pepper chunks, and the onion pieces onto each skewer (making sure they are secure). Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with the BBQ sauce in the final 1-2 minutes.
CHILLI SALSA
Peel and roughly dice the remaining onion. In a bowl, combine the chopped tomato, the diced onion (to taste), the chopped chilli, the chopped parsley, the lemon juice, a drizzle of olive oil, and seasoning.
AND… EAT!
Plate up the rustic mash. Side with the chicken skewers and the chilli salsa.

Wooden Skewers - 9
Sweet Potato - 750g
Free-range Chicken Mini Fillets - 450g
Bell Peppers - 2
Onions - 2
NOMU Poultry Rub - 30ml
BBQ Sauce - 150ml
Tomatoes - 2
Fresh Chillies - 2
Fresh Parsley - 8g
Lemon Juice - 30ml

Download the Recipe

Serves 4

START WITH SKEWERS
Preheat the oven to 200°C. Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
MAKE THE MASH
Spread the sweet potato pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until golden, 35-40 minutes (shifting halfway). Place the roasted sweet potato in a bowl with a knob of butter and a splash of water or milk. Mash with a fork and cover.
KEBAB TIME
Pat the chicken dry with paper towel, and cut into thick cubes. Thread the chicken, the pepper chunks, and the onion pieces onto each skewer (making sure they are secure). Repeat, filling up each skewer, until all the skewers are full. Coat in oil, the NOMU rub, and seasoning. Place onto a roasting tray and roast in the hot oven until cooked through, 8-10 minutes (turning halfway). Baste with the BBQ sauce in the final 1-2 minutes.
CHILLI SALSA
Peel and roughly dice the remaining onion. In a bowl, combine the chopped tomato, the diced onion (to taste), the chopped chilli, the chopped parsley, the lemon juice, a drizzle of olive oil, and seasoning.
AND… EAT!
Plate up the rustic mash. Side with the chicken skewers and the chilli salsa.