Name: Spicy chicken kebabs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 20
Cuisine: Middle Eastern
Ingredients: 3 garlic cloves roughly chopped; knob of fresh ginger roughly chopped, plus extra to serve; 1 orange grated zest and juice; 3 spring onions roughly chopped; 2 tbsp clear honey; 1 tbsp light soy sauce; 2 tbsp vegetable oil; 4small skinless boneless chicken breast fillets cut into cubes; 20 button mushrooms; 20 cherry tomatoes; 2large red peppers seeded and each cut into 10

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Spicy chicken kebabs

Spicy chicken kebabs

Antony Worrall Thompson

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Makes 20

Easy

Prep: 30 mins

Cook: 15 mins

Plus marinating time

A star rating of 3.7 out of 5.31 ratingsRate

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These fresh, spicy kebabs don’t just taste great – the whole family will enjoy making them

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Ingredients

Nutrition

Units:

MetricUS

3 garlic cloves

roughly chopped
knob of fresh ginger

roughly chopped, plus extra to serve
1 orange

grated zest and juice
3 spring onions

roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4small skinless boneless chicken breast fillets

cut into cubes
20 button mushrooms
20 cherry tomatoes
2large red peppers

seeded and each cut into 10

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Nutrition: nutrition per kebab

kcal103
fat7g
saturates1g
carbs3g
sugars1g
fibre0g
protein6g
salt0.23g

low

Method

step 1

Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
step 2

Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Recipe from Good Food magazine, January 2005

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A star rating of 3.7 out of 5.31 ratings

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