(English) GIANT CHICKEN FAJITA KEBAB

Ingredients

(English) INGREDIENTS

 

• 1 Pack Americana Chicken Tender Breast
• 2 cups Greek yoghurt
• 1 1/2 tbsp light brown sugar
• 3 cloves garlic, minced
• 1 tbsp salt
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 1/2 tbsp cumin
• 2 tbsp vegetable oil
• Juice of 3 limes
• Half a lime
• Chopped mixed peppers & onions

For serving:

• Tortillas
• Sour cream
• Salsa
• Cheddar cheese

INGREDIENTS

 

• 1 Pack Americana Chicken Tender Breast
• 2 cups Greek yoghurt
• 1 1/2 tbsp light brown sugar
• 3 cloves garlic, minced
• 1 tbsp salt
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 1/2 tbsp cumin
• 2 tbsp vegetable oil
• Juice of 3 limes
• Half a lime
• Chopped mixed peppers & onions

For serving:

• Tortillas
• Sour cream
• Salsa
• Cheddar cheese

INGREDIENTS

 

• 1 Pack Americana Chicken Tender Breast
• 2 cups Greek yoghurt
• 1 1/2 tbsp light brown sugar
• 3 cloves garlic, minced
• 1 tbsp salt
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 1/2 tbsp cumin
• 2 tbsp vegetable oil
• Juice of 3 limes
• Half a lime
• Chopped mixed peppers & onions

For serving:

• Tortillas
• Sour cream
• Salsa
• Cheddar cheese

INGREDIENTS

 

• 1 Pack Americana Chicken Tender Breast
• 2 cups Greek yoghurt
• 1 1/2 tbsp light brown sugar
• 3 cloves garlic, minced
• 1 tbsp salt
• 2 tbsp paprika
• 1 tbsp cayenne pepper
• 1 1/2 tbsp cumin
• 2 tbsp vegetable oil
• Juice of 3 limes
• Half a lime
• Chopped mixed peppers & onions

For serving:

• Tortillas
• Sour cream
• Salsa
• Cheddar cheese

Cooking Instructions

(English) Directions

1. Whisk together the yoghurt, brown sugar, garlic, salt, spices, oil and lime juice.
2. Butterfly the chicken breasts and pour over the marinade. Cover and leave in the fridge for an hour or so.
3. Preheat the oven to 200°C. Take a dowling rod with two pointy ends (you can sharpen with a pencil sharpener!) and stick it in the round side of half an onion – this is to make a stable base for the kebab.
4. Skewer the breasts through the middle, building them up in a cross shape so that the whole thing doesn’t fall over.
5. Surround with peppers and onions and bake for an hour (or until a temperature probe registers as 71°C.

Serve with tortillas, salsa, sour cream and cheddar cheese.Directions

1. Whisk together the yoghurt, brown sugar, garlic, salt, spices, oil and lime juice.
2. Butterfly the chicken breasts and pour over the marinade. Cover and leave in the fridge for an hour or so.
3. Preheat the oven to 200°C. Take a dowling rod with two pointy ends (you can sharpen with a pencil sharpener!) and stick it in the round side of half an onion – this is to make a stable base for the kebab.
4. Skewer the breasts through the middle, building them up in a cross shape so that the whole thing doesn’t fall over.
5. Surround with peppers and onions and bake for an hour (or until a temperature probe registers as 71°C.

Serve with tortillas, salsa, sour cream and cheddar cheese.Directions

1. Whisk together the yoghurt, brown sugar, garlic, salt, spices, oil and lime juice.
2. Butterfly the chicken breasts and pour over the marinade. Cover and leave in the fridge for an hour or so.
3. Preheat the oven to 200°C. Take a dowling rod with two pointy ends (you can sharpen with a pencil sharpener!) and stick it in the round side of half an onion – this is to make a stable base for the kebab.
4. Skewer the breasts through the middle, building them up in a cross shape so that the whole thing doesn’t fall over.
5. Surround with peppers and onions and bake for an hour (or until a temperature probe registers as 71°C.

Serve with tortillas, salsa, sour cream and cheddar cheese.Directions

1. Whisk together the yoghurt, brown sugar, garlic, salt, spices, oil and lime juice.
2. Butterfly the chicken breasts and pour over the marinade. Cover and leave in the fridge for an hour or so.
3. Preheat the oven to 200°C. Take a dowling rod with two pointy ends (you can sharpen with a pencil sharpener!) and stick it in the round side of half an onion – this is to make a stable base for the kebab.
4. Skewer the breasts through the middle, building them up in a cross shape so that the whole thing doesn’t fall over.
5. Surround with peppers and onions and bake for an hour (or until a temperature probe registers as 71°C.

Serve with tortillas, salsa, sour cream and cheddar cheese.

Kitchen Tips

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