These succulent chicken skewers are as versatile as your imagination.
These succulent chicken skewers are as versatile as your imagination. Stick to the recipe below, or add dried chillis to the marinade to spice up your life.
- 5cm piece ginger, peeled and grated
- 2 garlic cloves, crushed
- 3 tablespoons dark soy sauce
- 2 tablespoons tomato paste
- 2 tablespoons rice wine vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 8 boneless, skinless chicken thighs, cut into 2.5cm cubes
To serve (optional)
- 1 tablespoon toasted sesame seeds
- 4 spring onions, shredded
- boiled white rice
In a large bowl mix the ginger, garlic, soy sauce, tomato paste, vinegar, honey and oil. Stir to combine, then add the chicken and toss to coat in the sauce. Cover, chill and leave to marinate for 30 minutes.
Preheat the grill to high. Thread the chicken onto 8–12 small skewers. Lay the skewers on a baking sheet and grill for 12 minutes, turning a couple of times during cooking, until the chicken is charred in places and cooked through. Sprinkle with the sesame seeds and scatter with the spring onions. Serve with boiled rice and some kimchi.
Recipe taken from Posh Kebabs
Put it on a stick and get stuck in! From the original Turkish doner to Indonesian satay, everyone loves a kebab. Featuring over 70 simple recipes for everything from brochette to shashlik to souvlaki, Posh Kebabs takes you on a global tour of flavours and ingredients. Prepare to char that chicken and roast your pineapples. Whether it’s blackened cauliflower, Moroccan lamb, skewered harissa sardines, or Portuguese beef espetado, these succulent skewers, scintillating sauces and fabulous flatbreads reinvent the humble kebab for a new generation.
You can purchase Posh Kebabs at cooked.com.
Published by Quadrille Publishing.
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