Chicken, green pepper and onion kebab with flatbread

Prep time
20min
Cook time
20min
Serves
6

Goldi’s perfectly portioned kebabs are an easy braai day essential.

Ingredients:

  • 1kg Goldi Chicken Kebabs
  • 2 onions, quartered
  • 2 green peppers, cut into 2 cm cubes
  • 2 Tbsp (30ml) oil
  • 1 ¼ cup (180g) Flour
  • 1 tsp (5ml) salt
  • 2 tsp (10ml) baking powder
  • 4 Tbsp (60 ml) oil
  • 150ml Amasi

Method:

  • Remove the chicken from the skewer.
  • To make kebab, start by skewering an onion, then chicken, followed by pepper. Repeat this process until you have 4 pieces of chicken on each skewer.
  • Before cooking kebabs, oil the grill.
  • Add the chicken to the grill for 25 - 30 minutes, flipping every 5 minutes to keep it from burning.
  • Remove and serve with flatbread and coleslaw.
Flatbread:
  • To make flatbread, combine dry ingredients in a bowl and mix.
  • Make a well in the centre and add amasi and oil.
  • Slowly incorporate the ingredients until a dough is formed, and then knead for 5 minutes. The dough will be wetter than regular bread dough.
  • Let the dough rise for 10 minutes.
  • Divide the dough into six portions and roll out to about 0.5-1 cm thickness.
  • Dry-fry the flatbread for 3 minutes on each side. Flatbread can also be cooked on the fire for some extra smoky flavour.