Levi Roots Chicken Pineapple Kebabs

Levi Roots’ Chicken & Pineapple Kebabs

Serves 5-6

We’ve partnered with the king of Caribbean food to whip up these chicken and pineapple kebabs with our NEW Plant-Based Chicken Breasts.

Ingredients

For the marinade:

  • 175ml/6fl oz pineapple juice
  • 4 tbsp malt vinegar
  • 115g/4oz molasses sugar
  • salt and freshly ground black pepper

 

For the kebabs:

  • 2 Meatless Farm Meatless Chicken Breasts
  • 2 large red peppers, seeds removed, cut into 3cm/1¼in squares
  • 2 large green peppers, seeds removed, cut into 3cm/1¼in squares
  • 2 red onions, peeled, chopped into 3cm/1¼in wedges
  • 1 fresh pineapple, skin and core removed, flesh cut into quarters, then chopped
  • 3 large bananas (not too ripe), peeled, chopped
  • sunflower or groundnut oil, for brushing

 

For the lime, chilly and coriander mayonnaise:

  • 2 tbsp Mayonnaise
  • salt and freshly ground black pepper
  • 1 large garlic clove, crushed to a paste with the edge of a knife
  • 1 lime, juice only
  • 290ml/9¾fl oz sunflower or light olive oil
  • 1 red chilli, seeds removed (half reserved), shredded,
  • small bunch coriander, leaves only, finely chopped

 

To serve:

  • 5-6 flatbreads
  • ½ iceberg lettuce, shredded

Preparation

  1. For the marinade, in a glass or ceramic bowl, mix the pineapple juice, vinegar, molasses sugar and seasoning together until smooth and well combined.
  2. Remove all packaging from the Meatless Farm Chicken Breasts and once pan is hot, fry for 10 minutes on medium heat, turning constantly. Remove chicken from pan and let cool.
  3. Cut the chicken into medium cubes, pour over half of marinade mix and set aside.
  4. Meanwhile, for the lime, chilli and coriander mayonnaise, in a bowl, mix together the vegan mayonnaise, salt and freshly ground black pepper, garlic and half of the lime juice until well combined.
  5. Stir in the shredded chilli and reserved chilli seeds, chopped coriander and the remaining lime juice. Mix until well combined, then chill in the fridge until needed.
  6. Soak twelve wooden skewers in cold water for at least 30 minutes, then shake off any excess moisture.
  7. Thread alternate pieces of red and green pepper, onion, pineapple, banana and marinated ‘Chicken’ onto the soaked skewers to make 10-12 kebabs. Leave 3-5cm/1-2in free at one end of each skewer with which you can grip the skewers. Brush the kebabs all over with the oil.
  8. Heat a griddle pan over a high heat. When the pan is very hot, add the kebabs, in batches if necessary, and fry for 5 minutes, basting at intervals with the remaining marinade and turning regularly. (NB: The kebabs can also be barbecued or grilled under a medium hot grill, if desired.)
  9. To serve, stuff the flatbreads with the lettuce and drizzle in a little of the lime, chilli and coriander mayonnaise. Sandwich two kebabs inside each flatbread.

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