Chicken Kebabs are a favourite of mine and my family, in fact whenever we have a barbecue they are the first thing anyone asks for. The basic recipe can be transformed into a spicy or satay version but the secret is to marinate the chicken first as this tenderises the meat and makes it really juicy!
Pack of chicken breasts (3 breasts will make roughly 9 kebabs)
Dark soy sauce
vinegar (any type!)
Various vegetables (eg peppers, tomatoes, onions, courgettes if required)
- Cut the chicken breasts up into thins strips, it doesn’t matter how long they are but keep them roughly 2 cm in diameter.
- Put the chicken strips in a bowl and pour on the soy sauce, sesame oil and vinegar. I don’t measure these, just a good glug of each so the chicken can be coated. Then cover and put the bowl into the fridge for at least half an hour. They can be left overnight if necessary.
- If you want vegetables on your kebabs then cut them into rough 4 cm chunks.
- Once the chicken is well marinated, remove and start to thread onto the skewers with a seesaw motion. Alternate chicken with vegetables if using.
- Grill or barbecue for 5-10 minutes each side, depending on the thickness of the meat and the heat.
Serve with the usual barbecue accompaniments, salad, bread etc. If cooking under the grill inside, you could try serving these with a stir fry of rice and vegetables.
To turn this into a satay, marinate as above then thread the chicken onto skewers without the vegetables. Reserve the marinade and add enough peanut butter to create an easily spreadable consistency, add some chilli to your taste (but don’t taste it, it has raw chicken in it!). Coat the skewers with the peanut butter sauce and grill or barbecue as before. Delicious!
Do you have any favourite chicken kebab recipes?