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This meal on a stick is so flavorful, yet even your fussy eaters will love this.
1 pack of dark chicken cutlets (cut into chunks)
1 bag of mini potatoes
1/4 cup oil, such as Tonnelli Avocado Oil
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons Lipton Onion Soup Mix
1 tablespoon Haddar Brown Sugar
Cut each potato in half, cook in water with salt added, for about 15-20 minutes, and allow to cool.
Thread a chunk of chicken into a skewer, then thread half a potato, and continue threading the chicken and potatoes until you have reached your desired amount.
Mix the oil and spices. Smear it into the kebab sticks very well.
Broil on high for eight to 10 minutes, and then turn over and broil an additional five minutes.
This recipe originally appeared in Balebusta. See more at https://balebusta.nyc/
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