Chicken, Green Pepper And Onion Kebab, With Flatbread

Prep time
Cook time

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


  • 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


  • Remove the chicken from the skewer.
  • To make kebab, start by skewering 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 grill for 25 - 30 minutes, flipping every 5 minutes to keep it from burning.
  • Remove and serve with flatbread and coleslaw.
  • To make flatbread, combine dry ingredients in a bowl and mix.
  • Make a well in the centre and add amasi and oil.
  • Slowly incorporate until a dough is formed, and knead for 5 minutes. The dough will be wetter than regular bread dough.
  • Let the dough rise for 10 minutes.
  • Divide dough into 6 portions and roll out to about 0,5 - 1 cm thickness.
  • Dry fry the flatbread for 3 minutes a side. Flatbread can also be cooked on the fire for some extra smokey flavour.