Food on a stick is a winner for both kids and adults! Chicken and pineapple are a perfect match for the grill. Top with lemony yoghurt sauce for an easy meal.
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Ingredients:
For the lemon yoghurt sauce:
- ½ cup plain yoghurt
- 2 tablespoons olive oil
- ½ lemon, juice only
- ¼ teaspoon salt
For the kebabs:
- ¼ cup olive oil
- ¼ cup pineapple juice
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 675 g chicken (breast or thighs), cut into pieces
- 1 pineapple, peeled and chopped into pieces
- 1 green bell pepper, chopped into pieces
- 1 red bell pepper, chopped into pieces
- Couscous or rice, for serving
Method:
- In a small bowl, stir together the ingredients for the lemon yoghurt.
- Whisk together olive oil, pineapple juice, garlic, soy sauce, salt, and pepper in a medium bowl. Add chicken to bowl and stir to coat with the marinade. Let marinate for 20 to 30 minutes, or overnight.
- Heat a gas or charcoal grill to medium-high heat.
- Add the pineapple, peppers, and chicken to the skewers in any order you like, alternating between chicken, veg and fruit.
- Right before you add your kebabs to the grill, rub the grates with some oil to make sure the kebabs don’t stick.
- Add the kebabs and let them cook for 5 to 6 minutes per side, until they get a nice char on them. Flip a few times until total grilling time reaches the 15-18 minute range.
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