CHAKALAKA- marinated KEBABS
SERVES 4 / PREPARATION: 20 MIN / MARINATING: 1 HOUR OR OVERNIGHT
4 chicken breast fillets or pork steaks, cubed
salt
MARINADE
1 can (410g) chakalaka
60ml (¼c) mayonnaise
juice of ½ lemon
2 garlic cloves, finely chopped
SALAD
100g mixed salad leaves
250g cherry tomatoes, halved
½ each yellow and red pepper, diced
50g peanuts or toasted pumpkin seeds
TO SERVE
½ each red and yellow pepper, cut into chunks
salad dressing of your choice
Soak 4 wooden kebab skewers in boiling water or keep 4 metal kebab skewers handy. Prepare a fire with enough coals to braai the kebabs. Keep a braai grid and stand handy.
1 Put the chicken or pork cubes in a marinating dish and season with salt.
2 Marinade Add all the ingredients to the bowl of a food processor and pulse until smooth. Spoon over the meat and mix to coat well. Leave to marinate in the fridge for 1 hour or overnight.
3 Salad Mix all the ingredients well and arrange on a serving plate.
Thread alternating pieces of meat and peppers onto the kebab skewers
