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Soy, ginger and honey chicken kebabs

By Sophie E on 18th Jul, 2014

Soy, ginger and honey chicken kebabs


  1. Whisk all the marinade ingredients together in a large bowl or Tupperware container.
  2. Throw in the chicken cubes and red onions and stir so they are thoroughly coated.
  3. Leave to marinade for at least an hour. The longer the better!
  4. If you are using a charcoal barbeque, light it an hour before you want to eat!
  5. Take 4 long and sturdy sprigs of rosemary. Strip off the leaves other than the very top.
  6. Skewer the chicken and onion segments onto the sprig in alternate order, repeating for all 4 sprigs so that the kebabs are even in size.
  7. Cook on the barbeque for 7-8 minutes, turning once. Timing dependent on the strength of your barbeque. Always cut through one piece of chicken to check it is cooked through before serving,
  8. Serve with a green salad, rice or pitta.

Recipe Notes

  • Spice these kebabs up by adding chopped chilli to the marinade.
  • Briefly cook any leftover marinade on the hob for a nice glaze to serve with the kebab.
  • For a vegetarian version, use halloumi instead of chicken.
summer  / lime  / ginger  / chicken  / barbeque
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