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Gingered Chicken Kebabs 

HT  BBQ  MC   30mins plus marinating


Serves  4       Hot   Poultry   Spices  Barbecue  brochettes  Main Course  Dairy Free  Eggless



   450g/1lb Boneless Chicken Breast or Thighs

   2 Garlic Cloves, crushed

   5cm/2 inch Fresh Ginger Root, peeled and grated

   1/2 teasp Ground Coriander

   3 tbsp Runny Honey

   2 tbsp Olive Oil

   3 tbsp Dry Sherry

   2 tbsp Soy Sauce

   The juice of 1/2 a Lime





1. Place all the ingredients, apart from the chicken, in a bowl and mix until well combined.


2. Cut the chicken into 2.5cm/1 inch cubes and add to the marinade. Mix well, then cover and leave to marinate for at least 2 hours.


3. Remove the chicken from the bowl, reserving the marinade, and thread onto skewers.


4. Cook over medium hot coals or under a hot grill for 10 - 15 minutes, turning frequently and basting with the remaining marinade from time to time. Serve immediately.


Main equipment required to make this Recipe

Mixing Bowl


Basting/pastry brush


Tips, Options and Substitutions


Substitute the coriander with parsley



Key techniques required to make this Recipe


Marinate - To soak foods in a marinade to enhance the flavour. It also sometimes has the effect of tenderising foods such as meat.


Baste - To moisten with the pan juices or other liquid during cooking. This aids in moisture retention.

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