Mang, Apricot and Sweet Chilli Chicken Kebabs
Ingredients (12 portions)
| Amount | Measure | Name |
|---|---|---|
| 500g Chicken Breasts cut into cubes | ||
| 12 Kebab Sticks (small) | ||
| Marinade Ingredients | ||
| 50.00 | ml | KNORR Soya Sauce 6 x 2L |
| 100.00 | ml | KNORR Sweet Chilli Sauce 6 x 2L |
| 200.00 | ml | CARTE D’OR Mango Apricot Sauce |
| 15.00 | ml | Coriander, fresh (Cilantro) |
| 5ml Freshly ginger finely chopped | ||
| 5.00 | ml | Garlic, crushed |
Preparation
1. Cut the chicken breast fillets into small cubes.
Thread 3 chicken cubes onto a kebab stick and arrange in a glass dish.
2. Mix all the marinade ingredients together and pour over the kebabs making sure that the chicken kebabs are well coated with the marinade.
3. Cover and refrigerate for 30 minutes or overnight.
Place in a preheated oven at 180 degrees for 20 minutes.
Chefs tip: To prevent the Kebab sticks from burning place in boiling water and allow to stand for 20 minutes before threading the kebab sticks with the meat.
4. This marinade can be using on Fish, beef or pork.
Serving suggestions: Serve with Knorr Sweet chilli sauce.
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