1 kg chicken breast fillets
1 teaspoon minced garlic
¼ cup honey
¼ cup soy sauce
1 teaspoon minced ginger
1 tablespoon brown sugar
Directions to Cook:
Dice chicken fillets into 2cm cubes (or strips).
Thread chicken pieces onto wooden skewers.
Combine honey, soy sauce, garlic, ginger and brown sugar together in a small jug and whisk together to combine. Place skewers into an oblong glass dish and pour over marinade. Turn to coat. Cover dish and refrigerate for at least an hour.
Heat oil in large square frypan over low-medium heat. Add kebabs to pan and baste with any remaining sauce. Turn kebabs frequently to prevent burning. Test chicken to ensure the middle is cooked through.
Serve with garden salad and crunchy potatoes.
* If you want a thicker marinade, similar to the texture that the butchers use, you can find an alternative recipe here.
* If you don’t have a long time to marinate the skewers, try mixing ¼ teaspoon bicarbonate of soda in with the marinade to tenderise chicken quickly.
* Skewers can also be made with chicken thigh fillets.
Gluten Free Variation:
I use *Fountain Soy Sauce as it is gluten free.
Life for us has been all about survival on a shoestring budget. I've learnt how to live on very basic (and cheap) staples and I cook from scratch and don't buy prepackaged mixes of anything. I've raised three happy and healthy kids and I believe that food is central to good communication and a happy and connected life!
I have an unpublished cookbook manuscript that lives on my kitchen bench. This is the collection that I have fed my family from for many years, all made from a core list of practical and economical ingredients. The manuscript is splattered with butter, flour and milk from daily use. It moves between the kitchen and the office as I edit and test-kitchen the recipes.