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Cajun Chicken Kebabs

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  • 450 g Boneless; skinless chicken breast, cubed (1 lb)
  • 2 150 g; (5 1/2 oz) cartons natural yogurt
  • 1 tb Schwartz Cajun Seasoning
  • 2 ts Schwartz Coriander Leaf
  • 1 Lemon; plus 1 tbs lemon juice , Zest of
  • 1 lg Red pepper; diced
  • 1 227 gram tin pineapple in juice; cut into chunks (8 oz)
  • Fresh leaf salad


Place the chicken in a bowl. Mix the yogurt, Cajun Seasoning, Coriander Leaf, lemon zest and juice together and stir into the chicken. Refrigerate for 10-15 minutes.
Thread onto 4 large skewers alternating with the pepper and pineapple pieces.
Place under a pre-heated grill and cook for 10-15 minutes, turning occasionally, basting with any remaining marinade.
Serve on a bed of salad.
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