English summer, at times, can be… Well… What word should I use? “Disappointing”, maybe, that’s the best word to describe it. 🙂 So we usually don’t get that many warm and sunny days to fire up the grill, but it’s fine because you can also make this amazingly tasty and simple dish inside of your home, in your oven.
So don’t you worry if it’s dark and breezy outside, just preheat your oven and enjoy the feeling of a real barbecue dish.
- 500g chicken breast (cut into bite-sized pieces)
- 200g king prawns (peeled, uncooked)
- 1 big onion (cut into small wedges)
- 250g small white or brown chestnut mushrooms
- 150-200g canned or fresh pineapple (cut into bigger cubes)
- 2 heaped tbsp mango chutney
- 2 tbsp olive oil
- 2 tbsp runny honey
- 2 tbsp cider vinegar
- salt and freshly ground pepper to taste
At first, marinate the chicken and prawns one night or 2-3 hours before you cook them. For the marinade, mix together mango chutney, olive oil, honey and vinegar. Season the chicken and prawns with salt and pepper, fold into the marinade and mix everything together to coat. Cover with clingfilm and place it in the fridge.
Preheat the oven to Gas mark 6 (200 C).
Place 10-12 wooden skewers into a large roasting tray of cold water to soak, this will stop them from burning.
Remove the skewers from the tray, discard the water and wipe the tray dry.
Divide and thread the marinated meat, onion wedges, mushrooms and pineapple chunks between your skewers (don’t push them too close together otherwise they won’t cook properly), then place them onto the tray.
Bake them for about 20 minutes (turn them over once after 10 minutes), or until the kebabs are nice and golden, and the chicken cooked through. Don’t forget to baste them with their own tasty juices at least once during the cooking time.
Serve the kebabs with some cooked rice and a colourful crunchy salad on the side, or make some creamy vegetable loaded mashed potatoes.