Weekly Recipe
Asian Inspired Chicken Kebabs & The Best Coleslaw Ever!
Ingredients (serves 3):
3 chicken fillets, each cut into 8 pieces 4 tbsp. honey
1 red pepper, cut into pieces 3 spring onion, thinly sliced
1 red onion, cut into pieces 2 tbsp. light soy sauce
2 garlic cloves ½ red chilli, thinly sliced, (optional)
Method:
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Prepare the marinade by adding soy sauce, honey, spring onions, garlic and chilli together in a long shallow dish and mix well until all are combined.
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Chop up the chicken and add to the marinade to infuse. Leave for a couple hours or overnight if possible, for the flavours to develop.
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Prepare the onion and pepper accordingly.
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Soak some bamboo skewers in water for an hour or so then you can start building the kebabs.
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Build the kebabs in any order/arrangement you want and return to the marinade for 20 minutes.
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Cook on a BBQ for 15 minutes or until chicken is cooked, turning continuously to avoid singed kebabs.
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Serve in a pitta with fresh salad and coleslaw.
Ingredients:
1 carrot, grated 2 tbsp. free range mayonnaise
1 white onion, thinly sliced cracked black pepper
½ white cabbage, cored & thinly sliced sea salt
Method:
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Prepare the vegetables and add them to a large mixing bowl.
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Add the mayonnaise and mix thoroughly until fully combined.
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Season with salt and plenty of pepper.
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Refrigerate until needed.
Toms Top Tips: BBQ season is quickly approaching and these sweet and spicy chicken kebabs are a real crowd pleaser. Don’t be fooled by the coleslaw, the recipe may be very simple but the flavours of the fresh vegetables are all you need for a delicious flavour. If you would like to jazz up your coleslaw a little, why not try adding; half a bulb of sliced fennel, a thumb size piece of ginger (minced), 1 thinly sliced red chilli and a few springs of chopped coriander.