Chicken kebabs

by Chef Albert

by Kyla Van Heerden


  • 4 chicken breasts, cut into thick cubes
  • 1 teaspoon mustard powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground coriander
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon olive oil

For the sauce :

  • 1 cup of mayo
  • 5 tablespoons of sweet chilli sauce


  1. Place the chicken pieces in a large bowl and add the rest of the ingredients. Mix everything well. Cover, and refrigerate for 2 to 24 hours (the longer, the better).
  2. Preheat the grill to medium-high heat. Arrange the chicken onto the skewers.
  3. In a small bowl, add your mayo and sweet chilli and mix well.
  4. Oil the grilling grate. Cook for about 2 minutes on each side.
  5. Brush your chicken with the mayo and sweet chilli sauce and cook until the chicken is well done.

For the chilli mayo:

  • 1 cup of mayonnaise
  • 1 tablespoon of hot sauce
  • 1 tablespoon of fresh lemon juice
  • 1 teaspoon of Cajun seasoning or chilli powder


  1. In a small bowl, mix all your ingredients together.
  2. Taste and adjust seasoning if needed.
  3. Place in a squeeze bottle and refrigerate.

For the corn, onion & bacon salsa:

  • 4 sweetcorn, husks and silk removed
  • 1 large red onion
  • 1½ tablespoons extra virgin olive oil
  • 8 slices bacon, cooked until crisp and drained
  • 2 teaspoons chilli powder
  • ½ teaspoon salt
  • ½ teaspoon cumin powder


  1. Bring water that is deep enough to cover the corn to a boil in a large pot. When the water comes to a boil, place the corn in the water. Cook the corn for 15 to 20 minutes until kernels are cooked, but still crisp. Use tongs to remove the corn to a plate and allow the corn to rest while prepping the other ingredients.
  2. While the corn is cooking, remove the skin from the onion and dice. 
  3. Heat the olive oil in a skillet over medium-high heat. Add the diced onion. Sauté the onions, stirring them often for 5 minutes. Reduce the heat to low and cover the pan. Cook the onions for 20 minutes more, stirring them occasionally as they brown and soften.
  4. Remove the pan from the stove and spoon the onions with any drippings into a large bowl.
  5. Hold an ear of corn on its flat end on a cutting board. Use a sharp knife to slice through the kernels from the tip down and repeat this around the whole cob to remove all the cooked corn. Repeat these steps with the rest of the corn, then add the kernels to the bowl with the onions.
  6. Chop the cooked bacon into small pieces, and add these to the bowl, too.
  7. Sprinkle the chilli powder, cumin powder and salt over the contents of the bowl, then stir everything together, making sure the spices are well distributed. 
  8. Serve this salsa while it is still warm with tortilla chips. It is also a delicious condiment on burgers and hot dogs, and on grilled chicken.
  9. Leftover salsa can be stored in a covered dish for up to three days. The recipes makes about 4 cups.

For the honey mustard mayo

  • ½ cup of mayonnaise
  • 2 tablespoons of honey mustard dressing
  • pinch of salt
  • pinch of black pepper


  1. In a small bowl, mix all the ingredients well.
  2. Taste and adjust seasoning if needed.
  3. Place in a squeeze bottle and refrigerate.

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