What are the main ingredients in Chicken Kebabs & Spiced Soda Bread?

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

What is the nutritional information of Chicken Kebabs & Spiced Soda Bread?

Calories: 1203, Carbs: 171 grams, Fat: grams, Protein: 70.4 grams, Sugar: 27.9 grams, Salt: 1207 grams

How do I prepare Chicken Kebabs & Spiced Soda Bread?

SOAK THE SKEWERS: Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning). CHUTNEY-YOGHURT: In a bowl, combine the chutney yoghurt, a squeeze of lemon juice, the lemon zest (to taste), the chopped raisins, seasoning, and water in 5ml increments until drizzling consistency. Set aside. CHICKEN KEBABS: Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that 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 some of the chutney yoghurt in the final 1-2 minutes. SIDE SALAD: To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 2 lemon wedges, seasoning, and a drizzle of olive oil. Set aside. GOOD TO GO: Plate up the chicken kebabs and drizzle with the remaining chutney yoghurt. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the spiced soda bread. Serve any remaining chutney yoghurt on the side for dunking. START THE SODA BREAD: Preheat the oven to 180°C. Lightly grease and flour a cake tin. In a large bowl, combine the spiced flour, the brown sugar, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until cooked through, 30-35 minutes.

What should be prepared from my kitchen to make Chicken Kebabs & Spiced Soda Bread?

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

Chicken Kebabs & Spiced Soda Bread

Tender chicken mini fillets are threaded onto skewers, coated in a chutney-yoghurt sauce, and roasted to perfection. Paired with a homemade rustic buttermilk spiced soda bread, and sided with a vibrant tomato & bocconcini salad.

Chicken Kebabs & Spiced Soda Bread

with a tomato & bocconcini salad

Hands on Time: 25 - 45 minutes

Overall Time: 40 - 60 minutes

Download the Recipe for 2

Ingredients:

Baby Tomatoes
Bicarbonate of Soda
Bocconcini Balls
Buttermilk
Chicken
Chutney Yoghurt
Free-range Chicken Mini Fillets
Fresh Parsley
Lemon
Lemons
NOMU Poultry Rub
Raisins
Spiced Flour
Wooden Skewers

From your kitchen:

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

Photo of Chicken Kebabs & Spiced Soda Bread

Serves 1

START THE SODA BREAD
Preheat the oven to 180°C. Lightly grease and flour a cake tin. In a large bowl, combine the spiced flour, the brown sugar, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until cooked through, 30-35 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHUTNEY-YOGHURT
In a bowl, combine the chutney yoghurt, a squeeze of lemon juice, the lemon zest (to taste), the chopped raisins, seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that 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 some of the chutney yoghurt in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 1 lemon wedge, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chutney yoghurt. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the spiced soda bread. Serve any remaining chutney yoghurt on the side for dunking.

Spiced Flour - 275ml
Bicarbonate of Soda - 2,5ml
Buttermilk - 125ml
Wooden Skewers - 3
Chutney Yoghurt - 60ml
Lemon - 1
Raisins - 20g
Free-range Chicken Mini Fillets - 150g
NOMU Poultry Rub - 10ml
Baby Tomatoes - 80g
Bocconcini Balls - 4
Fresh Parsley - 3g

Download the Recipe

Serves 2

START THE SODA BREAD
Preheat the oven to 180°C. Lightly grease and flour a cake tin. In a large bowl, combine the spiced flour, the brown sugar, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until cooked through, 30-35 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHUTNEY-YOGHURT
In a bowl, combine the chutney yoghurt, a squeeze of lemon juice, the lemon zest (to taste), the chopped raisins, seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that 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 some of the chutney yoghurt in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 2 lemon wedges, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chutney yoghurt. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the spiced soda bread. Serve any remaining chutney yoghurt on the side for dunking.

Spiced Flour - 550ml
Bicarbonate of Soda - 5ml
Buttermilk - 250ml
Wooden Skewers - 6
Chutney Yoghurt - 120ml
Lemon - 1
Raisins - 40g
Free-range Chicken Mini Fillets - 300g
NOMU Poultry Rub - 20ml
Baby Tomatoes - 160g
Bocconcini Balls - 8
Fresh Parsley - 5g

Download the Recipe

Serves 3

START THE SODA BREAD
Preheat the oven to 180°C. Lightly grease and flour a cake tin. In a large bowl, combine the spiced flour, the brown sugar, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until cooked through, 30-35 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHUTNEY-YOGHURT
In a bowl, combine the chutney yoghurt, a squeeze of lemon juice, the lemon zest (to taste), the chopped raisins, seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that 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, 10-12 minutes (turning halfway). Baste with some of the chutney yoghurt in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 3 lemon wedges, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chutney yoghurt. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the spiced soda bread. Serve any remaining chutney yoghurt on the side for dunking.

Spiced Flour - 825ml
Bicarbonate of Soda - 7,5ml
Buttermilk - 375ml
Wooden Skewers - 9
Chutney Yoghurt - 185ml
Lemons - 2
Raisins - 60g
Free-range Chicken Mini Fillets - 450g
NOMU Poultry Rub - 30ml
Baby Tomatoes - 240g
Bocconcini Balls - 12
Fresh Parsley - 8g

Download the Recipe

Serves 4

START THE SODA BREAD
Preheat the oven to 180°C. Lightly grease and flour a cake tin. In a large bowl, combine the spiced flour, the brown sugar, the bicarb, and a pinch of salt. Add the buttermilk and mix until it forms a sticky dough. (Mix until just combined - don’t overmix!) Add an extra splash of water if the dough is not coming together. Place on a floured surface and shape into a round, flat ball big enough for the greased tin. (You don’t need to knead the dough!) Place into the greased tin and cut a deep cross in the top of the dough with a sharp knife. Pop in the hot oven and bake until cooked through, 30-35 minutes.
SOAK THE SKEWERS
Place the skewers in a shallow dish, cover with water, and allow to soak for 10 minutes (this prevents them from burning).
CHUTNEY-YOGHURT
In a bowl, combine the chutney yoghurt, a squeeze of lemon juice, the lemon zest (to taste), the chopped raisins, seasoning, and water in 5ml increments until drizzling consistency. Set aside.
CHICKEN KEBABS
Pat the chicken dry with paper towel. Thread the chicken strips onto each skewer, making sure that 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, 10-12 minutes (turning halfway). Baste with some of the chutney yoghurt in the final 1-2 minutes.
SIDE SALAD
To a salad bowl, add the halved baby tomatoes. Toss with the bocconcini quarters, ½ the chopped parsley, the juice from 4 lemon wedges, seasoning, and a drizzle of olive oil. Set aside.
GOOD TO GO
Plate up the chicken kebabs and drizzle with the remaining chutney yoghurt. Garnish with the remaining chopped parsley. Serve the tomato & bocconcini salad on the side with the spiced soda bread. Serve any remaining chutney yoghurt on the side for dunking.