Sticky Barbecued Chicken Skewers
Enjoy this health, fresh – and sticky – dish outdoors on a hot summer day.
Ingredients
- 2 tbsp kecap manis (Indonesian sweet soy)
- 2 tsp honey
- 400 g lean chicken tenderloins, halved lengthways
- 1 baby Chinese cabbage, trimmed and quartered lengthways
- 120 g baby corn, halved lengthways
- 100 g green beans, trimmed and thinly sliced into rounds
- 250 g cherry tomatoes, quartered
- 2 tbsp finely snipped chives
- 1/2 cup small mint leaves
- Juice of 2 large limes
- 1 tsp fish sauce
Instructions
- Preheat a barbecue chargrill plate to medium.
- Place the kecap manis, honey and chicken in a bowl and mix until well combined. Thread the chicken evenly onto the eight metal skewers.
- Chargrill the chicken skewers and cabbage for 10 minutes, turning occasionally. Add the corn and chargrill for a further 5 minutes or until cooked and charred.
- Transfer the skewers to a plate and cover loosely with foil to keep warm. Transfer the vegetables to a bowl.
- Add the beans, tomato, chives, mint, lime juice and fish sauce to the vegetable mixture an toss well to combine.
- Divide the skewers and vegetable mixture evenly among plates and serves sprinkled with spring onion.