Honey and soy chicken kebabs

Honey and soy chicken kebabs

By
From
Little Kitchen
Makes
10
Photographer
Jacqui Melville

In this recipe, you need to soak your skewers in water before cooking as this stops the bamboo from burning.

Ingredients

Quantity Ingredient
2 chicken breast fillets, cut into 2 cm cubes
1/3 cup honey
1/4 cup soy sauce
2 tablespoon olive oil
2-3 cups cooked jasmine rice, to serve (optional)
2 tomatoes, sliced, to serve (optional)

Equipment

Quantity Ingredient
measuring spoons
plastic wrap
baking dish
measuring cups
tongs
12 x 9 cm bamboo skewers, presoaked in water
large frying pan or griddle plate

Method

  1. Thread the chicken cubes onto the prepared skewers. Try to put about the same number of cubes on each skewer.
  2. Mix the honey and soy sauce together in a baking dish. Place the skewers in the dish and turn them over so they are evenly coated with the marinade.
  3. Ask a grown-up to help you cover the baking dish with plastic wrap, then put it in the fridge and leave to marinate for at least 2 hours. If you leave it to marinate overnight the flavours will be even better. Turn the skewers over in the marinade every now and then so they soak up the flavours evenly.
  4. Measure the oil into a frying pan (or brush it onto a griddle plate) and ask a grown-up to help you heat it over a high heat. Reduce the heat to medium–low and cook the kebabs for about 3 minutes on each side. Ask a grown-up to help you with this and stand well back in case the oil spatters.
  5. Use tongs to arrange the kebabs on a serving platter and serve them with rice, if using.
Tags:
kids
kid
child
friendly
kid-friendly
child-friendly
children
easy
junior
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