Chicken Kebabs with Lemon Sauce
Servings 4 (makes 8 skewers)
Prep time
15 minsCook time
15 minsTotal time
30 minsThese kebabs play on that favourite Chinese dish, lemon chicken. The extra 5% magic is the tomato sauce. Who’d have thought?
Ingredients
Marinade
Method
Note: This recipe should be started a day ahead.
- For the marinade, in a bowl combine lemon zest, tamari, oil and garlic. Mix in chicken strips then cover and leave to marinate overnight in the refrigerator.
- In a small saucepan combine pineapple, ginger, garlic, lemon zest and juice, tomato sauce, coconut sugar, soy sauce, hot water and stock concentrate. Place pan over gentle heat and bring to a simmer.
- In a small bowl combine cornflour and cold water. Slowly stir into sauce and continue stirring until thickened. Cook for 3 more minutes then set aside.
- Preheat grill or BBQ.
- Thread marinated chicken strips onto skewers. Don’t overcrowd the skewers, and thread the chicken all along their length to also help prevent them from burning (if using bamboo skewers).
- Grill or BBQ skewers, turning regularly, until chicken is just cooked through and golden (there should be no pink flesh and juices should run clear when pierced with a sharp knife in the thickest part).
- Serve with lemon sauce, lemon wedges and coriander.
Simon says ...
If using bamboo skewers, soak them in water for a couple of hours before using to help stop them burning while cooking.
Adjust the amount of cornflour you use, depending on how thick you like your sauce.
I suggest you make a big batch of sauce because it is so delicious and keeps well in the fridge.
