Simple, Easy but so so Tasty!
For those of you that visit this site or follow me on Twitter you will know I love kebabs. They are so simple to prepare and cook and always taste fantastic. These Chicken and Mango Kebabs were no exception. They are helped by using some fantastic products from The Smokey Carter.
I usually follow the steps below to ensure I get a really cook:
- Marinate the meat for at least 8 hours and preferably overnight
- Cook the kebabs using Russian Skewers
- Do not overcook the meat
For this cook, I only marinated for 5 hours but the meat still took on plenty of flavour, was moist and most importantly tasted great.
I took the marinated chicken out of the fridge about an hour before I wanted to cook. When the BBQ was showing a temperature of around 200°C I cooked the kebabs for 12 minutes rotating a few times.
Chicken and Mango Kebabs
- Prep Time10 min
- Cook Time12 min
- Total Time22 min
- Serving Size2-4
For the Chicken and Mango Kebabs
- 4 Skinless and Boneless Chicken Thighs
- 2 Skinless Chicken Breasts
- 1 Mango (diced)
- 3 Tbsp Spiced Mango and Lime Spice Rub
- Juice of 1 Lime
- 1/2 Red Onion
- 8 Cherry Tomatoes Quartered
- Pineapple Express Hot Sauce
- Wraps (optional)
Dice your chicken thighs and breast and place in a bowl. I like to also trim as much fat off the thighs as I can. Add the Mango and Lime rub, together with the lime juice. Mix well and then place in the fridge for a minimum of 4 hours but preferably overnight.
About an hour before you want to cook remove the meat from the fridge. Dice the mango and add the chicken and mango to the skewer.
Cook for around 12 minutes turning 3 or 4 times through the cook to ensure the meat does not burn.
Remove from the BBQ and allow to rest for a couple of minutes. You have different options on how you serve these. They are great in a wrap of a pitta, or just served with a side salad. I served these in a wrap with some red onion, baby tomato and a generous portion hot Pineapple Express Hot Sauce from The Smokey Carter.