½ kg chicken fillet cut into meduim sized cubes & marinated in: 1 teaspoon chicken spice 1 teaspoon BBQ spice 2 teaspoon crushed garlic ½ teaspoon cajun spice Green and red chillies to taste ½ teaspoon lemon pepper 1 tablespoon lemon juice Dash mixed herbs Dash oregano 2 tablespoon mayonnaise 2 tablespoon tomato sauce 1 egg beaten
Cubed: onions, red peppers, yellow & green peppers, pineapple (if not fresh pineapple the can rings can be drained and rinsed out then quartered)
Hinds southern fry in flavour of choice. (I used peri peri)
Marinate chicken cubes overnight. Coat each cube in hinds southern fry. Thread chicken and veggies onto skewers. Egg wash skewers then coat in southern fry. Fry on meduim heat. Remove and place in ovenproof dish. Cover with foil and bake at 180°c for 15 minutes. Remove foil and leave in oven for another 15 minutes. Serve with dip of choice, chips and a salad.