Bexy Bexy kebabs (chicken mustard honey and soy kebabs)
Friday, July 30, 2010
So nice I had to name them twice. (Sorry Levi Roots!) These have long been a BBQ staple in my house. I remember the long lazy weekends after I graduated, sitting on Southsea Common with my friends eating these. They’re so easy to make, but they key to the flavour is the overnight marination.
This recipe calls for overnight marination, to maximise the flavours absorbed by the chicken. If you only do it for an hour or so the taste tends to get overpowered by the flavours of the BBQ.{Makes at least 10 kebabs, depending on how much you put on each stick}
Ingredients
- 3 chicken breasts
- 1 clove garlic
- 1tbsp english mustard
- 4tbsp dark soy sauce
- 3tbsp honey
- 1tbsp oil
- Small handful fresh coriander
- Kebabs skewers
Instructions
- Slice the chicken into strips in the direction of the grain.
- Crush the garlic clove and chop the coriander finely.
- Combine all the marination ingredients into a large bowl and mix well, then add the chicken. Leave to marinate at least overnight, I try to make it 24 hours.
- If using wooden kebab skewers, soak them in water before use to prevent them burning on the BBQ.
- Carefully thread the chicken onto the skewers. I spread out the meat so that it cooks quite quickly and ensures even cooking.
- Depending on how hot your BBQ is and how much meat is on each st, the chicken should take 5-10 minutes to cook. Always check they are cooked through before serving!
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