Your online resource

for all things culinary

HOME Search this Site All Recipes Special Sections Articles &  Resources Kitchen Equipment Food & Health Growing Food Directories

Missing an Ingredient ?


Student Gingered Chicken Kebabs  HT MC 30mins plus marinating


Serves  1       Hot   Poultry   Spices  brochettes  Main Course  Dairy Free  Eggless




2 Small Boneless Chicken Thighs

1 Garlic Cloves, crushed

2.5cm/1 inch Fresh Ginger Root, peeled and grated

˝ teasp Ground Coriander

2 tbsp Runny Honey

2 tbsp Olive Oil

2 tbsp Dry Sherry (optional)

2 tbsp Soy Sauce

The juice of ˝ a Lime or Lemon





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 30 minutes but preferably longer (up to 8 hours).


3. Preheat the grill to hot. Remove the chicken from the bowl, reserving the marinade, and thread onto skewers.


4. Cook for 10-15 minutes, turning frequently and basting with the remaining marinade from time to time. Serve immediately.



More Student Recipes   | More Kebab Recipes   |   Student Cooking  |   

Cooking  Fresh Vegetables  |   What's in Season 


Overseas Visitors:        If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.


If you've arrived at this page via a search engine, do take a few minutes to look around the site. We're convinced you'll find lots more excellent recipes and in depth culinary information covering a wide range of food related topics.



Click here to ask a culinary question

More information about this recipe

 Follow us  



Key techniques

Chop to – To cut into pieces of approximately the same size.
Brown  to  -  To fry in very shallow  fat  over a high heat in order to colour the food and seal in the juices.

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Tips, Options and Substitutions


Main equipment

Chopping Knife

Chopping Board


Wooden or Plastic Spoon


Freezing/Make ahead

Related Recipes and Information

More Poultry & Game Recipes 

General Poultry & Game Prep & Cooking Times  

Game Seasons UK

 Sign up for Free E-Mailings

For the latest kitchen equipment ideas

Still not found what you're looking for?


Try our search facility. Type in your main ingredient (s) or what you have available and allow us to whisk you up a recipe in seconds!



About Us  |  Contact Us  |    Private Privacy  |   Media Resources  |  Links  |  Sitemap  |  Printing Recipes  |   Abbreviations on this site  


This Web Site was designed and created by Copyright © 2000 to date [Recipes4us] All rights reserved.

 Some Photos ©