Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Chicken Kebabs with Roasted Peppers

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Chicken Kebabs with Roasted Peppers

    This is an easy dish to serve when entertaining. The chicken and peppers can be prepared in advance ready to cook before eating. If you are using wooden skewers, pre-soak them in water to avoid singeing them.

    • Preparation time: 25 minutes plus marinating
    • Cooking time: 60 minutes
    • Total time: 24 hours

    Serves: 4


    • 1 tbsp Waitrose Pure Clear Honey
    • 6 tbsp Nando's Sundried Tomato & Basil Marinade
    • 1 x 500g pack Waitrose Chicken Breast Fillets, cut into strips
    • 2 large orange peppers
    • 2 large yellow peppers
    • 12 cherry tomatoes, halved
    • 2 tsp root ginger, finely grated
    • 2 tbsp Waitrose Olive Oil
    • 1 x 150g pot Waitrose Natural Greek-Style Yogurt
    • ½ tsp Nando's Hot Peri Peri Sauce
    • 5cm piece cucumber, finely diced
    • 280g Waitrose Sundried Tomatoes in Oil, drained
    • 8 tsp Nando's Trio of Roasted Bell Peppers Salad Dressing
    • 2 tbsp Waitrose Fresh Basil, roughly chopped


    1. Mix the honey with the marinade and pour over the chicken. Cover and refrigerate for several hours or preferably overnight.
    2. Leaving the stalks intact, halve the peppers lengthways and deseed. Place skin side down in a roasting tray. Fill the peppers with the cherry tomatoes.
    3. Mix the ginger and oil and spoon over the tomatoes. Place in the top of a preheated oven 180ºC, gas mark 4 for 1 hour until the peppers have softened and begun to brown around the edges.
    4. Mix together the yogurt, peri peri sauce and cucumber. Cover and chill.
    5. Thread the chicken and the sundried tomatoes alternately onto satay sticks or skewers.
    6. Place under a preheated medium grill. Baste with any remaining marinade and turn frequently for 15-20 minutes or until thoroughly cooked.
    7. Place the hot peppers and the kebabs on serving plates. Drizzle 1tsp dressing over each half pepper and top with chopped basil. Serve with the yogurt and cucumber, new potatoes or warmed ciabatta bread.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars