MARRAKESH KEBABS &
MANGO CHUTNEY FISH BRAAI

YIELD: Serves 6-8

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INGREDIENTS

CHICKEN KEBABS

  • 18 Chicken thigh fillets, halved
  • 24 Bay leaves
  • 2 small Red peppers, cut into 12 large pieces each
  • 1 medium Red onion, cut into 6 wedges and seperated into petals
  • 200 g Marrakesh Marinade / Glaze RTM (07096010)
  • 1½ cups Water
  • ¼ cup Oil

MANGO CHUTNEY FISH FILLETS

  • 200 g Mango Flavoured Chutney Marinade/Glaze RTM (07094010)
  • 1½ cups Water
  • ¼ cup Oil
  • 6 Fish fillets

METHOD

Thread the chicken alternately with the bay leaves, red pepper and red onion onto 12 skewers. Mix together the Marrakesh Marinade and water until no lumps remain. Add the oil and mix well to make the marinade. Baste the kebabs with the marinade. Braai over medium heat for ± 10 - 15 minutes or cook in an oven at 180°C for ± 15 minutes or until cooked through. Mix together the Mango Flavoured Chutney Marinade and water until no lumps remain. Add the oil and mix well to make a marinade. Baste the fish fillets with the marinade. Braai over medium heat for ± 8 - 10 minutes or cook in an oven at 180°C ± 10 - 12 minutes or until cooked through.