eCook Meal
Chicken Kebabs & Spiced Soda Bread
with a tomato & bocconcini salad
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.
Serving guide
Choose your portion size.
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
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
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
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.
Spiced Flour - 1,1L
Bicarbonate of Soda - 10ml
Buttermilk - 500ml
Wooden Skewers - 12
Chutney Yoghurt - 240ml
Lemons - 2
Raisins - 80g
Free-range Chicken Mini Fillets - 600g
NOMU Poultry Rub - 40ml
Baby Tomatoes - 320g
Bocconcini Balls - 16
Fresh Parsley - 10g
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R106.04
for 4 servings · R26.51 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Buttermilk needs 500 mlAyrshire Cultured Low Fat Buttermilk 500 ml 500 ml at R17.99 · 100% of packR17.99
-
Free-range Chicken Mini Fillets needs 600 gFree Range Chicken Stock Chunks Avg 800 g 800 g at R27.99 · 75% of packR20.99
-
Bicarbonate of Soda needs 10 mlBicarbonate Of Soda 200 g R33.99 · whole pack (size can't be divided)R33.99
-
Raisins needs 80 gRaisin Bread 500 g 500 g at R57.99 · 16% of packR9.28
-
Lemons needs 2Lemon 3 in 1 Thin Bleach 750 ml R19.99 · whole pack (size can't be divided)R19.99
-
Fresh Parsley needs 10 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 7% of packR3.80
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
- Wooden Skewers
- Chutney Yoghurt
- Spiced Flour
- NOMU Poultry Rub
- Bocconcini Balls
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Chicken Kebabs & Spiced Soda Bread?
The preparation time for Chicken Kebabs & Spiced Soda Bread with a tomato & bocconcini salad is between 25 and 45 minutes.
What is the total time required to make Chicken Kebabs & Spiced Soda Bread with a tomato & bocconcini salad?
The total time required to make Chicken Kebabs & Spiced Soda Bread with a tomato & bocconcini salad is between 40 and 60 minutes.
How many servings does Chicken Kebabs & Spiced Soda Bread provide?
4 servings
What are the main ingredients in Chicken Kebabs & Spiced Soda Bread?
Baby Tomato, Bicarbonate of Soda, Bocconcini Balls, Buttermilk, Chicken, Chutney Yoghurt, Lemon, NOMU Poultry Rub, Parsley, Raisins, Spiced Flour, Wooden Skewers
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?
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). 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. 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. 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. 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.
What should be prepared from my kitchen to make Chicken Kebabs & Spiced Soda Bread?
Baby Tomato, Bicarbonate of Soda, Bocconcini Balls, Buttermilk, Chicken, Chutney Yoghurt, Lemon, NOMU Poultry Rub, Parsley, Raisins, Spiced Flour, Wooden Skewers
How many calories does Chicken Kebabs & Spiced Soda Bread have?
1203 calories
How much fat content does Chicken Kebabs & Spiced Soda Bread have?
grams