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Creamy Marog with chicken kebabs


Creamy, spiced Marog with fiery chicken kebabs and amagwinya

For the spicy Margo:
About 400g Margo or any hardy green leaf like Swiss chard or broccoli leaf
3T extra virgin olive oil
5 cloves of garlic, roughly chopped
1/2 red onion, finely diced
1 red pepper, roughly diced
1red chilli finely diced
1 cup cream
Salt and freshly ground black pepper to taste

For the fiery chicken kebabs
600g chicken thighs, boneless

3T canola oil
1T garlic powder
1T garam masala
2t chilli flakes
1 lemon, zested and juiced
Salt and freshly ground black pepper to taste
Thoroughly wash the Margo before cutting into fine strips. Heat the oil over a medium heat and add the garlic, red onion and red pepper and cook until translucent.
Add the chili and marog and cook with the lid on until softened, about 5 minutes.
Add the cream and stir through over a low heat. Allow the dish to cook for another 7 minutes before seasoning with salt and freshly ground black pepper.

For the chicken:

Add the chicken to a mixing bowl along with the oil, spices, chilli, lemon zest and juice and seasoning.
Heat a griddle pan. Skewer the chicken before placing over the griddle pan. Char slightly for 5 minutes a side until perfectly cooked.

Serve the chicken with the marog and amagwinya

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