
Ingredients
- BBQ CHICKEN SKEWERS-
- 1.5 Kg Chicken breast cut into 1.5 inch chunks
- 1 Large red capsicum cut into 1.5 inch chunks
- 2 Scallions, green part only, thinly sliced
- MARINADE-
- 1/4 Cup red onion, grated
- 1 Tbls ginger, grated
- 3 Cloves garlic, minced
- 1 Cup soy sauce
- 3/4 Cup brown sugar
- 1 Tbls sesame oil
- 2 Tbls rice wine vinegar
- 2 Tbls chilli garlic sauce
- BBQ SAUCE-
- 1 Cup marinade (above)
- 2 tsp cornflour
- 1 Tbls cold water
- GREEN CHILLI YOGHURT
- 1 1/2 Cups Greek yoghurt
- 1 Tbls tahini (sesame paste)
- 1 Tbls lime juice
- 2 Long green chillies, finely chopped
- 1 Garlic clove, crushed
- 1/3 Cup cilantro leaves, finely chopped
- 1/4 Cup mint leaves, finely chopped
- Lime wedges for serving
Method
- MARINATING THE CHICKEN-
- Place all of the marinade ingredients into a jug or bowl and mix well. Reserve 1 cup of marinade for the sauce.
- Place wooden skewers into a bowl of water to soak. Place the chicken chunks in a bowl or zip lock bag and pour over the remaining marinade. Mix to make sure all of the chicken pieces are coated well. Place in the fridge to marinate for 2 hours.
- GREEN CHILLI YOGHURT-
- In a small bowl mix the lime juice into the tahini, stir in the chopped chilli, garlic and the yoghurt. Fold through the mint and cilantro. Place in the fridge until ready to use.
- BBQ SAUCE-
- Mix the cornflour with the water and mix into the reserved marinade. Heat the sauce on medium heat until the sauce starts to thicken. Remove from the heat.
- CHICKEN SKEWERS-
- Light your coals (or gas) and heat your BBQ. You can use a grill pan, you won't get the same smoky char but they will still be delicious.
- Remove the skewers from the water and place one chicken piece onto a skewer followed by one piece of capsicum, continue doing this until the skewers are all full.
- Once your BBQ is heated Add your skewers to the grill plate, Grill for 6-8 minutes each side. Baste the skewers every minute or two with the sauce and turn each time you baste. Internal temp of the chicken should be 74C and it should have a nice char.
- TO SERVE-
- Divide the skewers between 4 plates, top with the sliced scallions and serve with the green chilli yoghurt.
Product used in recipe
- LEE KUM KEE - LKK CHILLI GARLIC SAUCE 226G