Ingredients
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5 chicken breasts (about 800g in weight.)
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8 long skewers
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5 tablespoons soy sauce
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3 tablespoons lemon juice
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1 1/2 tablespoons brown sugar
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4 garlic cloves, crushed
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1 teaspoon ground coriander
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1 teaspoon ground cumin
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2 teaspoons fresh ginger, grated
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pepper
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1 tablespoon olive oil
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1 onion, finely chopped
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2 garlic cloves, crushed
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2 tablespoons soy sauce
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3 tablespoons peanut butter
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1 cup water
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1 tablespoon lemon juice
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2 teaspoons curry powder (I use hot curry powder)
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3 teaspoons sweet chili sauce
Instructions
- Combine all the marinade ingredients together in a large bowl or storage container. Chop chicken into about 2cm cubed pieces, add to marinade and marinate for several hours or overnight.
- Soak skewers in water for about 30 minutes prior to using to prevent them from burning while cooking.
- Reserve marinade. Thread a piece of chicken followed by a mushroom, chicken, onion, chicken, mushroom, chicken, onion, chicken. Repeat with remaining chicken and vegetables.
- Grill or BBQ skewers turning a couple of times and basting with the reserved marinade. Until cooked about 15-20 minutes.
- I usually use red and yellow peppers as well but as I was serving these over a Thai-style salad that already had peppers in it, I chose to omit them.
- Sauce.
- I prefer to make this ahead of time and just re-heat as this allows for the flavors to really come out.
- Heat oil in a pan, add onions and garlic and cook to soften onion.
- Add remaining ingredients and stir to combine, leave on a low heat, stirring occasionally until sauce thickens. Sauce can be made a day ahead and just re-heated.