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These spicy-sweet kabobs will leave kids and adults alike licking their fingers and asking for more!
1 pound (450 grams) chicken cutlets, cut into small chunks
2 large potatoes, cut into large cubes
1 sweet potato, cut into large cubes (optional)
2 cloves garlic, minced or 2 cubes Gefen Frozen Garlic
3 tablespoons Heaven & Earth Ketchup
3 tablespoons sweet chili sauce
1/2 teaspoon paprika
salt and pepper, to taste
1/4 cup oil
black and white sesame seeds, for sprinkling
Place potato cubes in a pot of water and cook until soft but still firm, approximately eight minutes. If you’re using sweet potato, add to the pot for the last four minutes of cooking time. Remove from heat. Drain and cool well.
Combine marinade ingredients and marinate chicken, potato, and sweet potato cubes for half an hour to absorb the flavors.
Preheat oven to 425 degrees Fahrenheit (220 degrees Celsius). Skewer chicken and potato pieces, and sweet potato if using. Sprinkle with black and white sesame seeds and cook for 20 minutes.
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Mmmm… Yum, this was good.
But the potatoes didn’t cook as quickly as the chicken, even though I accidentally overdid them in the parboiling stage.
Next time I’m going to almost fully cook them.
( I was also lazy and just threw everything into a pan instead of skewering them and I think they came out better than they would have. Was all soft and saucy and melded.)
Potatoes are so funny that way. It also depends on the type of potatoes. I am glad that they worked out in the end.
How can I prepare this for yomtov in advance?