400 g (14.1 oz) deboned chicken thigh meat or chicken breast, cubed
45 ml (3 tbsp) olive oil
½ orange or lemon, zest and juice
15 ml honey
10 ml (1 tbsp) rosemary leaves, chopped
1 garlic clove, crushed
3 ml (3/5 tsp) paprika
6 bamboo skewers, soaked in warm water
12 PEPPADEW® Jalapeño Halves
1 red onion, cut into large cubes
1 yellow pepper, cut into large cubes
1 red pepper, cut into large cubes
6 cherry tomatoes
Place the chicken pieces, olive oil, orange zest and juice, honey, rosemary, garlic and paprika into a mixing bowl. Mix well, cover and refrigerate for at least 30 minutes.
Thread the PEPPADEW® Jalapeño Halves onto the skewers, alternating with pieces of marinated chicken, red onion, yellow pepper, red pepper and cherry tomatoes.
Grill or bake the kebabs until cooked, basting occasionally with the reserved marinade.
Serve with savoury rice and green salad leaves.