This was really, really yummy. The sweet mango went beautifully with the spice of the kebabs. The multigrain breadcrumbs give the kebabs a lovely nutty flavour and help to lower the GI of the meal.
Cajun Chicken Kebabs with Mango Salsa
650g chicken mince
1 brown onion, grated
1 egg, lightly beaten
2Tbsp mango chutney
1/3C flat leaf parsley leaves, chopped
1 1/2C fresh multigrain breadcrumbs
3tsp cajun spice seasoning
Mango Salsa:
2 large mangoes
2 lebanese cucumbers, halved, deseeded, diced
1/2 small red onion, finely diced
1/2 long red chilli, deseeded (optional), thinly sliced
1. Combine mince, onion, egg, chutney, parsley, breadcrumbs and cajun seasoning in a bowl and mix until well combined. Shape into twelve 8cm long sausage shapes, using 1/4C of mixture for each. Flatten slightly and thread onto presoaked skewers. Cover and refrigerate for 1 hour for flavours to develop and for kebabs to hold their shape.
2. To make mango salsa: Remove cheeks from mangoes and cut flesh into 1cm cubes. Combine in a bowl with cucumber, red onion and chilli, toss gently to combine.
3. Preheat barbecue grill or large heavy based saucepan and cook kebabs (sprayed lightly in oil) over medium heat for 20 minutes or until cooked through. Serve with Mango salsa and leftover mango chutney.
Serves 4
Source: Super Food Ideas February 2007, FPC Magazines, Gladesville NSW
Notes:
- You could freeze the kebabs after shaping for use at a later date. Wrap tightly in gladwrap and place in an airtight container.
- These would be great inside pita bread or wraps.
