MINI CHICKEN KEBABS with HERB DIPPING SAUCE
MAKES 20-24 MINI KEBABS / PREPARATION: 15 MIN / MARINATING: 30 MIN OR OVERNIGHT / COOKING: 10 MIN
Quick TIP
You can replace the gochujang paste with a mixture of 10ml (2t) Thai red curry paste and 15ml (1T) chilli sauce. Alternatively, use 60ml (¼c) tomato sauce or sweet chilli sauce.
Fuss-free and quick to prepare, these delicious snacks can also be braaied over the coals.
KEBABS
2 chicken breast fillets
MARINADE
15ml (1T) gochujang paste (see tip) 15ml (1T) honey 30ml (2T) soy sauce 15ml (1T) oil juice of 1 lemon or 10ml (2t) white wine vinegar
2 garlic cloves, grated
5cm fresh ginger, peeled and grated
HERB SAUCE
250ml (1c) plain full-cream yoghurt juice of 1 lemon 1 garlic clove, coarsely chopped 1 spring onion, coarsely chopped 125ml (½c) fresh coriander salt
TO FINISH
oil for shallowfrying
5ml (1t) black or white sesame seeds (optional)
Soak 20-24 mini kebab skewers or cocktail sticks in boiling water for at least 15 minutes.
1 Kebabs Slice the chicken breast fillets lengthways into very thin strips (you should get more than 20 strips from a large fillet). Transfer the strips to a non-metal dish for marinating.
2 Marinade Whisk all the ingredients together and pour over the chicken strips. Mix to coat, cover the dish and marinate in the fridge for at least 30 minutes or overnight.
3 Herb sauce Put the yoghurt, lemon juice, garlic, spring onion and coriander in the bowl of a food processor and pulse until smooth. Season with salt.
4 To finish Remove the kebab skewers or cocktail sticks from the water. Thread each chicken strip concertinawise onto a skewer or stick.
5 Heat a little oil in a non-stick pan and fry the chicken kebabs in batches until lightly charred on both sides and done – this should take just 2-3 minutes.
6 Sprinkle the sesame seeds over (if using). Serve the kebabs with the herb sauce for dipping.