eCook Meal
Smoky Chipotle BBQ Chicken Kebabs
with elotes & brown butter sweet potato mash
You will like these elotes an elote, Chef! Made popular by Mexican street vendors, the natural sweetness of the corn on the cob is complemented with a creamy mayo, feta & lime crema, rich butter & a warm chilli-cheese sprinkle. Served with a brown butter sweet potota mash that adds a sweet, nutty note on the plate with pan-fried, BBQ-coated chicken kebabs. It’s homemade street food elevated to restaurant quality.
Serving guide
Choose your portion size.
MARINATION MOMENT
Combine the BBQ sauce, chipotle chillies, smoked paprika, and a squeeze of lime juice (to taste). Pat the kebabs dry with paper towel and season. Coat the kebabs with the BBQ mixture and set aside to marinate for 15-25 minutes.
SOFT SWEET POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot.
LOADED ELOTES
Combine the Mayo, feta, zest, and a squeeze of lime juice (all to taste). Mix until smooth. Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BROWNED BUTTER MASH
Place a pan large enough for the kebabs over medium heat with 15g [30g]|#7DA0D7 of butter. Melt the butter until browned with a nutty aroma, 1-2 minutes. Remove from the pan. Add ½ of the browned butter to the drained sweet potato. Return the pot to medium heat, and add a splash of water or milk. Mash with a fork or a potato masher, season, remove from the heat, and cover to keep warm.
BBQ Chicken KEBABS
Return the pan to medium heat with a drizzle of oil. Fry the kebabs (scraping off some of the excess marinade and reserving it) until lightly charred and cooked through, 8-10 minutes, turning as they colour. In the final 1-2 minutes, baste with any reserved marinade. Remove from the pan. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
TIME TO DINE
Plate up the browned butter mash and drizzle over the remaining butter. Side with the corn on the cob with a smearing of the Mayo mixture and sprinkle on the spicy cheese. Serve alongside the kebabs and finish with a sprinkle of the coriander and enjoy, Chef!
MARINATION MOMENT
Combine the BBQ sauce, chipotle chillies, smoked paprika, and a squeeze of lime juice (to taste). Pat the kebabs dry with paper towel and season. Coat the kebabs with the BBQ mixture and set aside to marinate for 15-25 minutes.
SOFT SWEET POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot.
LOADED ELOTES
Combine the Mayo, feta, zest, and a squeeze of lime juice (all to taste). Mix until smooth. Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
BROWNED BUTTER MASH
Place a pan large enough for the kebabs over medium heat with 15g [30g]|#7DA0D7 of butter. Melt the butter until browned with a nutty aroma, 1-2 minutes. Remove from the pan. Add ½ of the browned butter to the drained sweet potato. Return the pot to medium heat, and add a splash of water or milk. Mash with a fork or a potato masher, season, remove from the heat, and cover to keep warm.
BBQ Chicken KEBABS
Return the pan to medium heat with a drizzle of oil. Fry the kebabs (scraping off some of the excess marinade and reserving it) until lightly charred and cooked through, 8-10 minutes, turning as they colour. In the final 1-2 minutes, baste with any reserved marinade. Remove from the pan. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway).
TIME TO DINE
Plate up the browned butter mash and drizzle over the remaining butter. Side with the corn on the cob with a smearing of the Mayo mixture and sprinkle on the spicy cheese. Serve alongside the kebabs and finish with a sprinkle of the coriander and enjoy, Chef!
MARINATION MOMENT
Combine the BBQ sauce, chipotle chillies, smoked paprika, and a squeeze of lime juice (to taste). Pat the kebabs dry with paper towel and season. Coat the kebabs with the BBQ mixture and set aside to marinate for 15-25 minutes.
SOFT SWEET POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot.
LOADED ELOTES
Combine the Mayo, feta, zest, and a squeeze of lime juice (all to taste). Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
BROWNED BUTTER MASH
Place a pan large enough for the kebabs over medium heat with 45g [60g]|#7DA0D7 of butter. Melt the butter until browned with a nutty aroma, 1-2 minutes. Add ½ of the browned butter to the drained sweet potato. Return the pot to medium heat, and add a splash of water or milk. Mash with a fork or a potato masher, season, remove from the heat, and cover to keep warm.
BBQ Chicken KEBABS
Return the pan to medium heat with a drizzle of oil. Fry the kebabs (scraping off some of the excess marinade and reserving it) until lightly charred and cooked through, 8-10 minutes, turning as they colour. In the final 1-2 minutes, baste with any reserved marinade. Remove from the pan. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TIME TO DINE
Plate up the browned butter mash and drizzle over the remaining butter. Side with the corn on the cob with a smearing of the Mayo mixture and sprinkle on the spicy cheese. Serve alongside the kebabs and finish with a sprinkle of the coriander and enjoy, Chef!
MARINATION MOMENT
Combine the BBQ sauce, chipotle chillies, smoked paprika, and a squeeze of lime juice (to taste). Pat the kebabs dry with paper towel and season. Coat the kebabs with the BBQ mixture and set aside to marinate for 15-25 minutes.
SOFT SWEET POT
Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 20-25 minutes. Drain and return to the pot.
LOADED ELOTES
Combine the Mayo, feta, zest, and a squeeze of lime juice (all to taste). Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 4-5 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
BROWNED BUTTER MASH
Place a pan large enough for the kebabs over medium heat with 45g [60g]|#7DA0D7 of butter. Melt the butter until browned with a nutty aroma, 1-2 minutes. Add ½ of the browned butter to the drained sweet potato. Return the pot to medium heat, and add a splash of water or milk. Mash with a fork or a potato masher, season, remove from the heat, and cover to keep warm.
BBQ Chicken KEBABS
Return the pan to medium heat with a drizzle of oil. Fry the kebabs (scraping off some of the excess marinade and reserving it) until lightly charred and cooked through, 8-10 minutes, turning as they colour. In the final 1-2 minutes, baste with any reserved marinade. Remove from the pan. Alternatively, air fry at 200°C until crispy, 15-20 minutes (shifting halfway).
TIME TO DINE
Plate up the browned butter mash and drizzle over the remaining butter. Side with the corn on the cob with a smearing of the Mayo mixture and sprinkle on the spicy cheese. Serve alongside the kebabs and finish with a sprinkle of the coriander and enjoy, Chef!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R274.97
for 4 servings · R68.74 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Limes needs 4Chilli and Lime Salt 40 g R25.99 · whole pack (size can't be divided)R25.99
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
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Smoked Paprika needs 10 mlPop! Chip Smoked Paprika And Chipotle Flavoured Popped Corn Chips 28 g R10.99 · whole pack (size can't be divided)R10.99
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Danish-style Feta needs 80 gSpinach & South African Feta Free Range Chicken Burgers 800 g 800 g at R99.99 · 10% of packR10.00
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Mayo needs 200 gCorned Beef & Mustard Mayo Sandwich on Brown Bread R67.99 · whole pack (size can't be divided)R67.99
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Sweet Potato Chunks needs 800 gBulk Kara Sweet Potatoes 2 kg 2 kg at R54.99 · 40% of packR22.00
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Chicken Thigh Kebabs needs 600 gAsian Zing™ BBQ Marinated Chicken Thigh Kebabs 1.1 kg 1.1 kg at R249.99 · 55% of packR136.36
Not in the Woolies basket — source these elsewhere:
- Spicy Cheese
- Chipotle Chillies In Adobo
- The Sauce Queen Smokey BBQ Sauce
- Corn on the Cobs
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Smoky Chipotle BBQ Chicken Kebabs?
The preparation time for Smoky Chipotle BBQ Chicken Kebabs with elotes & brown butter sweet potato mash is between 25 and 45 minutes.
What is the total time required to make Smoky Chipotle BBQ Chicken Kebabs with elotes & brown butter sweet potato mash?
The total time required to make Smoky Chipotle BBQ Chicken Kebabs with elotes & brown butter sweet potato mash is between 45 and 65 minutes.
How many servings does Smoky Chipotle BBQ Chicken Kebabs provide?
4 servings
What are the main ingredients in Smoky Chipotle BBQ Chicken Kebabs?
Chicken Thigh Kebabs, Chipotle Chillies In Adobo, Corn On The Cob/s, Corn on the Cobs, Danish-style Feta, Fresh Coriander, Lime/s, Limes, Mayo, Smoked Paprika, Spicy Cheese, Sweet Potato Chunks, The Sauce Queen Smokey BBQ Sauce
What is the nutritional information of Smoky Chipotle BBQ Chicken Kebabs?
Calories: 755, Carbs: 84 grams, Fat: grams, Protein: 14.4 grams, Sugar: 41.1 grams, Salt: 1266 grams
How do I prepare Smoky Chipotle BBQ Chicken Kebabs?
TIME TO DINE: Plate up the browned butter mash and drizzle over the remaining butter. Side with the corn on the cob with a smearing of the mayo mixture and sprinkle on the spicy cheese. Serve alongside the kebabs and finish with a sprinkle of the coriander and enjoy, Chef! BBQ CHICKEN KEBABS: Return the pan to medium heat with a drizzle of oil. Fry the kebabs (scraping off some of the excess marinade and reserving it) until lightly charred and cooked through, 8-10 minutes, turning as they colour. In the final 1-2 minutes, baste with any reserved marinade. Remove from the pan. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). BROWNED BUTTER MASH: Place a pan large enough for the kebabs over medium heat with 15g [30g]|#7DA0D7 of butter. Melt the butter until browned with a nutty aroma, 1-2 minutes. Remove from the pan. Add ½ of the browned butter to the drained sweet potato. Return the pot to medium heat, and add a splash of water or milk. Mash with a fork or a potato masher, season, remove from the heat, and cover to keep warm. LOADED ELOTES: Combine the mayo, feta, zest, and a squeeze of lime juice (all to taste). Mix until smooth. Place a pan (that has a lid) over medium heat with enough water to cover the base. Add the corn and bring to a simmer. Once simmering, cover and cook until all the water has evaporated, 8-10 minutes. Remove the lid and add a knob of butter. Fry until lightly charred, 3-4 minutes (turning as it colours). Remove from the pan, season, and set aside. Alternatively, air fry at 200°C until crispy, 10-15 minutes (shifting halfway). SOFT SWEET POT: Place the sweet potato in a pot of salted water. Bring to the boil and cook until soft, 15-20 minutes. Drain and return to the pot. MARINATION MOMENT: Combine the BBQ sauce, chipotle chillies, smoked paprika, and a squeeze of lime juice (to taste). Pat the kebabs dry with paper towel and season. Coat the kebabs with the BBQ mixture and set aside to marinate for 15-25 minutes.
What should be prepared from my kitchen to make Smoky Chipotle BBQ Chicken Kebabs?
Chicken Thigh Kebabs, Chipotle Chillies In Adobo, Corn On The Cob/s, Corn on the Cobs, Danish-style Feta, Fresh Coriander, Lime/s, Limes, Mayo, Smoked Paprika, Spicy Cheese, Sweet Potato Chunks, The Sauce Queen Smokey BBQ Sauce
How many calories does Smoky Chipotle BBQ Chicken Kebabs have?
755 calories
How much fat content does Smoky Chipotle BBQ Chicken Kebabs have?
grams