Chicken kebabs

Chicken kebabs

By
From
Encyclopedia of Food and Cookery
Serves
4

Boneless chicken breasts are ideal for kebabs.

Ingredients

Quantity Ingredient
1 tablespoon soy sauce
1 tablespoon dijon mustard
1 tablespoon brown sugar
1 tablespoon sherry or whisky
1 tablespoon oil
1 red or green pepper
4 chicken breast fillets

Method

  1. Cut chicken breasts into cubes, about 2 cm. Combine remaining ingredients, except pepper, in shallow dish (not metal). Add chicken and marinate, covered, for at least 2 hours. Cut pepper into squares, same size as chicken. Drain chicken, reserving marinade. Thread pieces of pepper and chicken alternately on 8 metal skewers.
  2. Grill kebabs under preheated grill, about 13 cm from heat, turning and basting with reserved marinade, for 5 minutes or until cooked to taste. Serve with hot buttered rice and, if liked, halved tomatoes, seasoned and grilled with kebabs. For a more informal meal serve a split round of Lebanese flat bread on each plate. The chicken may be slipped off skewers into bread pocket and eaten in hand.
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