BBQ Chicken Kebabs + Sweet Potato Fries Bowl with Chimichurri

1kg boneless skinless chicken breasts or thighs

4 tablespoons extra virgin olive oil

2 teaspoons smoked paprika

2 tablespoons chopped fresh oregano or 2 teaspoons of dried oregano

½ small brown onion, finely diced

2 cloves garlic, minced

Zest and juice of 1 lemon

Salt and pepper, to taste



1 cup packed flat leaf parsley, stems removed

2 garlic cloves

1 tsp dried oregano or 1 tbsp fresh

1 red chili pepper or 1/2-1 tsp crushed red pepper flakes

1/4 cup olive oil

2 tbsp red wine vinegar

½ teaspoon salt

freshly ground black pepper



1kg Sweet Potato Fries

1 can black beans, drained and rinsed



In a large bowl, combine the chicken, olive oil, paprika, oregano, onion, garlic, lemon juice, lemon zest, and a large pinch of salt. Marinate for 15 minutes or up to overnight in the fridge.

Meanwhile, make the Chimichurri. In a small food processor chop the parsley, garlic, oregano, and red chili until finely minced. Alternatively mince with a knife by hand.

Transfer to a bowl and stir in the olive oil, vinegar, salt and black pepper. Let sit for about 20 minutes before using. Taste and adjust seasoning if desired.

Next, cook the fries. Place 1kg of Sweet Potato Fries with 1tbsp of oil into your airfryer and cook according to your airfryer settings. Or alternatively, place the fries on a baking tray and drizzle over 1 tbsp oil. Shake to coat the fries and place in the oven for 20 – 25 mins on 190C or until nice and crispy.

Once the chicken has finished marinating, remove from the fridge and thread the chicken pieces onto skewers.

Heat a frying pan or BBQ and grill the skewers until lightly charred and cooked through, turning them occasionally throughout cooking, about 10 to 12 minutes. Alternatively you can roast the chicken at 200C for 15-20 minutes.


To serve, place the fries in a bowl. Add the chicken skewers, black beans, avocado and sour cream. Drizzle with chimichurri then garnish with chopped chives. Enjoy!