(Makes 6 -8 large kebabs)
The gold kiwifruit really brings tropical vibes to these tasty kebabs, serve as an appetizer or as the star of the show on a bed of rice as a main. You won’t be disappointed either way!



  • 5 gold kiwifruit, peeled.
  • 6 small chicken thighs, cut each thigh into thirds.
  • ½ tsp of each paprika, allspice, nutmeg, dried chilli
  • 1 tbsp olive oil
  • 1 bunch of coriander roughly chopped (save some for dressing and garnish)
  • Zest 1 lemon
  • 2 red onions, peeled.


  • 1/3 cup olive oil
  • 1 tbsp red wine vinegar
  • ½ tsp each paprika & cumin
  • Juice of ½ lemon
  • Chopped coriander.
  • Salt and pepper to taste.


  • Place prepped chicken in a bowl. Add the spices, olive oil, salt, pepper, ¼ of the coriander, lemon zest and mix to combine.
  • Cut the gold kiwifruit into quarters, and red onions into chunks.
  • Thread the chicken, kiwifruit, and red onion quarters onto the kebab sticks, alternating ingredients, repeating twice on each skewer.
  • Place prepped kebabs on a plate, cover and let them marinate for 30 minutes in the fridge.
  • Combine dressing ingredients and season to taste. Set aside.
  • Preheat BBQ or grill on high heat. Brush the kebabs with a little olive oil and lightly season.
  • Cook the kebabs for 8 minutes turning every couple of minutes to cook the chicken thoroughly.

Serve on a platter and drizzle dressing over kebabs, garnish with remaining coriander.

Tip: soak the kebab sticks in water for 10min prior to constructing to prevent kebab sticks from burning on the grill.