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Photo of Chicken and mango kebabs with coleslaw by WW

Chicken and mango kebabs with coleslaw

0 - 5
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
These zesty mango chicken skewers with a crunchy side slaw are as good as summer eating gets!


Raw skinless chicken breast

600 g, cut into 3cm cubes


2 medium, cut into 3cm cubes

No added sugar orange juice

2 tbs, freshly squeezed

Red capsicum

2 medium, or any other colour, finely sliced


1 medium, grated

Green cabbage

250 g, finely shredded

Red cabbage

250 g, finely shredded

99% fat-free plain yoghurt

cup(s), (80g)

Fresh coriander

1 tbs, chopped


80 g, leaves


  1. Preheat grill to high. Thread chicken and mango onto skewers.
  2. Brush orange juice over the kebabs. Grill for 8-10 minutes, turning occasionally until chicken is cooked through.
  3. Meanwhile, make your coleslaw. Toss together capsicum, carrot, cabbage and yoghurt until combined. Sprinkle with coriander.
  4. Serve kebabs on a bed of rocket, with coleslaw on the side.


TIPS: Grill these kebabs on a heated barbecue. turning frequently until the chicken is cooked through and the mango is lightly charred. You will need 8 wooden or metal skewers. Soak wooden ones in cold water for 30 minutes before use. VARIATION: Add 1 tbs lemon juice and 1 garlic clove (crushed) to the coleslaw or swap chicken for peeled green prawns.