CHICKEN KE­BABS WITH TROP­I­CAL SALSA

Friday - - Recipe Cards -

Mar­i­nat­ing time 2-3 hours Prep time 30 mins Cook­ing time 30-40 mins

1kg chicken breast fil­lets, cut into cubes 2 red onions, peeled and cut into large wedges FOR THE MARI­NADE, BLEND: 200ml but­ter­milk 2 tsp soy sauce 2 tbsp fresh lemon juice 115g pas­sion fruit pulp FOR THE SALSA, MIX: ½ cu­cum­ber, seeded and diced 1 pa­paya peeled and diced 1 mango, peeled and diced 1 red pep­per, seeded and diced 80ml rice vine­gar 2 tsp sesame oil 1 small bunch co­rian­der, finely chopped 2 tbsp sugar

Skewer the chicken and onions al­ter­nately and place the skew­ers in a glass bowl. Pour the mari­nade over and re­frig­er­ate for 2-3 hours. Bar­be­cue or cook the ke­babs in a heated grid­dle pan. Serve with trop­i­cal salsa.

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