These chicken kebabs were unbelievably good, and the lemon leaf had the most incredible flavor. We grilled these using a standard kitchen grill, but I’m sure they would taste just as great, if not better, thrown on the old barbie.
I have given the amount as serving four people on small skewers; however it is a very light dish, so you could use more chicken to bulk it up.
Serves 4
2 large skinless chicken breasts (3 if smaller)
2 tspn palm sugar
4 Tbspn chopped lemon leaf
2 tspn 5 Spice Powder
4 tspn clear honey
2 tspn ground white pepper
2 tspn fresh chicken stock (in paste form if possible)
To serve:
Small wooden skewers (about 6 inches long), pre-soaked in water for at least 15 minutes (avoids burning).
Slice the chicken into thin, similar sized strips:
Place in a mixing bowl with all the ingredients and stir for a couple of minutes (see photo for visual reference of chopped lemon leaf):
Small wooden skewers (about 6 inches long), pre-soaked in water for at least 15 minutes (avoids burning).
Slice the chicken into thin, similar sized strips:
Place in a mixing bowl with all the ingredients and stir for a couple of minutes (see photo for visual reference of chopped lemon leaf):
Leave to marinade for 10 minutes. Once marinated, thread the chicken onto the skewers lengthways, stretching the chicken flat.
Grill on a medium heat for 10 minutes, turning every minute or two. Serve either as a starter by itself, or with rice or pitta bread for more of a main meal.
Alternative
If this one isn't quite up your street, or you fancy a change, why not try a marinade of soy sauce, honey and fresh chopped chilli. Simply mix the ingredients and pour of the chicken, leaving to marinade in the fridge for a minimum of half an hour.
When ready, thread the chicken pieces onto some skewers and grill on a medium heat for around 10 minutes (make sure the chicken is cooked white all the way through), turning regularly.
