Sizzling Sweet Potato Skewers
Ready In: 1 hr 30 mins
Serves: 6
Ingredients
- 4 large skinless chicken breasts, cut into 2 . 5cm cubes
- 2 large sweet potatoes, peeled and cut into 2 . 5cm cubes
- fresh bay leaf
- 2 tablespoons honey or 2 tablespoons sugar
- 6 skewers
- 1 -2 chili pepper, depending on how spicy you like your food (or more)
- 5 sprigs thyme
- 2 spring onions
- fresh ginger
- 3 tablespoons honey
- cracked black pepper
- 1 large sweet potato
- 1 raw beetroot
- 1 fennel bulb
- 1 orange
- 1 bunch flat leaf parsley
- 1 of fresh mint
- 5 -8 tablespoons extra virgin olive oil
- 2 garlic cloves, chopped
- sea salt (optional)
- cracked black pepper
- 2 oranges, juice of
Directions
- Method.
- Cut the chillies, spring onions, thyme and ginger into thin strips and place into a large bowl.
- Add the honey, orange juice and black pepper and mix well.
- Add the chicken and gently mix together, marinating the chicken well. Cover and place in the fridge for at least one hour.
- Cook the cubed sweet potatoes in boiling water for 4 minutes, drain and set aside.
- Cook the chicken on a griddle pan or on a BBQ until juices run clear, turning frequently. Drain and reserve the marinade when cooked.
- Build the skewers, alternating between chicken, sweet potato and bay leaves.
- Pour the reserve marinade in a pan with honey or sugar, bring to the boil and turn the heat down to reduce the marinade to thick syrup.
- Coat the chicken with the marinade and serve with a sweet potato salad on the side.
- To prepare the salad , peel and slice the beetroot and then place in a bowl of cold water.
- Peel the sweet potato into strips, and place in a large bowl with sliced fennel and orange segments. Drain and dry the beetroot and combine together.
- Add the mint and parsley together with the seasoning and serve.
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