27 / May
27 / May
0
- +
0
- +
0
- +
Check availability

Chicken Kebabs

Are you a barbecue lover? One of our best dinner options in Playa Maderas is the Chargrilled Chicken Kebabs. Undoubtedly packing lots of lean protein, flavor, and spices, they are the perfect ending to a nice surfing day. After you taste a bit of Nicaraguan BBQ, nothing else will compare!

Dive into a sea of flavors and nutrition for the surfing days ahead.  A perfect meal for a summer night out in the yard BBQ, a true summer’s dream! Chicken Kebabs are also a good option to take out for a picnic with your friends and family.

Servings: 4

We love seeing your photos so tag @rapturecamps on Instagram and Facebook for a chance to get featured on one of our feeds!

  • A plate of chargrilled chicken kebabs with potatoes and rosemary
  • Instructions.
  • Ingredients.
    • Start by preparing the wooden skewers. Place these in a roasting tray of cold water – to avoid burning whilst on the grill!
    • Peel the garlic and ginger, then finely grate both and put into a large bowl. Add the spices and 1 tbsp of olive oil – mixing well. Next, slice the chicken into bite-sized chunks and add to the bowl. Season with a pinch of sea salt.
    • Toss everything together to coat and cover the bowl with clingfilm. Leave this in the fridge to marinate for 2 hours, or overnight.
    • Meanwhile cut the pepper & eggplant into thin squares, roughly 3cm big. Remove the skewers from the cold water and place on kitchen roll.
    • Now add pieces of chicken, eggplant and pepper onto each skewer – don’t push them too close together otherwise they won’t cook properly.
    • Heat up a griddle pan on high heat or use a barbecue to cook the skewers. Drizzle a little olive oil over the skewers and fry them for 10 to 15 minutes – turn them every 2 minutes, to get them nice and golden on all sides.
    • Once done, transfer the kebabs to a plate and serve with a fresh zingy salad & some potato wedges.
    • Chicken breasts, skinless 4
    • Red pepper, large Red pepper, large
    • Eggplant 1
    • Ginger thumb sized
    • Olive oil
    • Smoked paprika powder 1/2 tsp
    • Ground tumeric 1/2 tsp
    • Wooden skewers 12