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PrintGRILLED CHICKEN AND PRAWN SKEWERS
Serves :
8
Preparation Time :
Cooking Time :
Preparation Method :
- Thread the pieces of chicken, prawns and peppers alternately on to pre-soaked bamboo skewers.
- The Sauce: Mix all the ingredients together in a bowl with salt and pepper to taste.
- Place the skewers in a shallow dish and pour the sauce over them. Turn the skewers to coat thoroughly.
- Remove the kebabs from the sauce, reserve the remainder.
- Cook the kebabs under a preheated hot grill for about 20-22 minutes, turn and baste frequently with the reserved sauce.
- Serve hot.
INGREDIENTS
- 75 grams red or yellow pepper, cored, deseeded and cut into small cubes
- 75 grams green pepper, cored, deseeded and cut into small cubes
- 1 kg boneless, skinless chicken breasts, cut into medium cubes
- 20-22 cooked large prawns, defrosted if frozen
Herb Basting Sauce
- 1 onion, finely chopped
- 50 ml IDHAYAM Sesame oil
- 2 tablespoons lemon juice
- 2 tablespoons chopped flat leaf parsley
- 1 garlic clove, crushed
- 1 teaspoon chopped marjoram
- 1 teaspoon chopped thyme
- Salt and pepper, to taste
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