Gouda chicken kebabs with pineapple chutney

Our dietitians' favourite

Recipe from Bal Arneson

The subtly nutty flavour of Gouda is a delicious complement to this sweet and smoky chicken.

  • Prep: 20 min
  • Cooking: 15 min
Yields 6 - 8 Servings
gouda chicken kebabs with pineapple chutney

Ingredients

  • 1 lb (450 g) ground chicken
  • 1 cup (250 mL) shredded Canadian Gouda
  • 1 tbsp (15 mL) garam masala
  • 1 tbsp (15 mL) dried oregano
  • 1 tsp (5 mL) smoked paprika
  • Salt and freshly ground pepper
  • 1 can (400 g) pineapple drained
  • 1 small white onion
  • 1/2 tsp (2 mL) cumin powder
  • 1/4 tsp (1 mL) red chili flakes
  • 1/4 cup (60 mL) Canadian Feta

Preparation

Preheat oven to 425°F (220°C) or preheat grill to medium heat.

In a large bowl, combine chicken with Gouda, garam masala, oregano, paprika, salt and pepper.

Shape chicken mixture into 8 elongated balls. Thread ball onto a wooden skewer; repeat to make 7 more kebabs.

Place kebabs on a baking sheet and bake for 12–15 min or until cooked.

To make chutney, process pineapple, onion, cumin, chili and Feta together in a food processor. If desired, sprinkle with some crumbled Feta before serving.

Serve kebabs with pineapple chutney dip

Tips

Cheese alternatives for kebabs: Canadian Cheddar, Mozzarella or Monterey Jack.

Cheese alternatives for chutney: Diced Canadian Bocconcini, Cheddar or Gouda.

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Nutrition

Nutritional Information

per serving
Energy: 382 Calories
Protein: 29 g
Carbohydrate: 14 g
Fat: 25 g
Fibre: 2.6 g
Sodium: 417 mg

Top 5 Nutrients

 
(% DV*)
Calcium: 25 % / 275 mg
Vitamin B12: 71 %
Vitamin B6: 43 %
Selenium: 37 %
Zinc: 35 %