Baked Walnut-Chicken Kebabs with Potatoes

Total Time: 1 hr 30 mins Difficulty: Beginner
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Baked Walnut-Chicken Kebabs with Potatoes

You don’t need a grill to make flavourful chicken kebabs – you can bake them in the oven. You’ll love how easy this dish is to put together! 

Print Recipe

Baked Walnut-Chicken Kebabs with Potatoes

Author: Lorraine Cauchi Cooking Method: Cuisine: Courses: Recipe Keys: Egg Free Gluten Free Meat & Poulty Quick Meals
Difficulty: Beginner Prep Time 45 mins Cook Time 45 mins Total Time 1 hr 30 mins
Cooking Temp: 220  C
Best Season: Suitable throughout the year

Ingredients - Serves 12 Kebabs

Chicken Marinade:

Potatoes:

Method

Chicken -

  1. Soak the wooden skewers in water for 30 minutes so they don't burn in the oven.
  2. Mix the marinade ingredients together in a bowl.
  3. Chop the chicken into bite sized chunks (not too small) and marinade for at least 1 hour up to 3 hours. Cover with clingfilm and put in the fridge.
  4. Alternate the cherry tomatoes, bell peppers and chicken on the skewers.

Potatoes -

  1. Preheat oven to 220C/425F.
  2. In a small bowl, mix the Baharat spice, paprika, olive oil, salt and pepper. Set aside.
  3. In a large bowl, add the sliced potatoes and marinade. Toss the potatoes with your hands to evenly coat.
  4. Grease a large baking dish with olive oil. Layer the potatoes slightly overlapping all around the dish and place the sliced onions in the middle. Season the potatoes with salt and pepper.
  5. Bake in oven on the top shelf for 30 minutes. Remove from oven and place the kebabs on top of the onions. Return to oven and continue to bake for another 15 minutes or until the chicken is cooked through.
  6. Serve and enjoy!

Note

Baharat Spice Mix is a mixed seasoning of paprika, coriander, cumin, nutmeg, chilli, cardamom, clove and pepper. A great seasoning mix that is used for couscous, meat, fish, chicken, bulghur and potato dishes.