Honey and Ginger Chicken Skewers Recipe

Origin: Anglo-Indian Period: Traditional

Ingredients:

4 chicken breasts (about 450g boneless breasts)
80ml Honey, Ginger and Chilli Marinade
1 medium bell pepper (yellow, orange or red), de-seeded and cut into 3cm pieces

Honey and Ginger Chicken Skewers Preparation:

Method:

You will need about 8 wooden skewers. Soak these in a large bowl of water for at least 30 minutes. Wash and dry the chicken then cut lengthways in into strips about 2.5cm thick. Place the chicken in a bowl or baking dish and pour the marinade over the top. Toss to combine, cover and set aside in the refrigerator for 2 hours.

Thread the chicken strips onto the skewers, forming an 'S' pattern and leaving at least 5mm between each strip. Add 2 pieces of bell pepper at the ends of the skewers and between the chicken strips.

Brush the chicken and bell pepper with any excess marinade and place either on a barbecue or under a hot grill (boriler) and cook, turning frequently, for about 10 minutes or until the chicken is thoroughly cooked through. To maximize flavour brush the chicken with any left-over marinade each time you turn.

Serve hot with rice.

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