Pomegranate and Maple Chicken Kebabs


  1. Put the olive oil, lemon, smoked paprika, garlic granules and a pinch of salt into a mixing bowl and whisk together. Chuck in the chicken and padron peppers and mix well. Cover and leave to marinade for 20 minutes.
  2. Heat the grill to high and skewer the chicken and padron peppers. Alternate them to get 2 peppers per skewer in between the chicken. Place onto a grill rack and grill for 4-6 minute a side or until the chicken is cooked through.
  3. Meanwhile, mix the maple syrup and pomegranate molasses together with a pinch of salt.
  4. To serve, pile the kebabs onto a plate and drizzle over some of the maple and pomegranate sauce. Serve immediately with the remaining sauce at the table.


serves 4

2 tbsp olive oil
The juice of a lemon
1 ½ tsp smoked paprika
1 tsp garlic granules
500g boneless skinless chicken thigh fillets, cut into 1 inch pieces
8 padron peppers
2 tbsp maple syrup
2 tbsp pomegranate

4 wooden skewers soaked in water for 10 minutes

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