Egmont Honey Lemongrass & Ginger Chicken Kebabs
These kebabs are utterly moreish and we think they might just become a staple on your dinner table. Make a double batch so that no one misses out!
Serves: Makes approx. 8 kebabs
Prep Time: 20 minutes
Cook Time: 15 minutes
INGREDIENTS
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¾ cup coriander, plus a few extra chopped leaves as garnish
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¼ cup mint, plus a few extra leaves as garnish
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6 kafir lime leaves, spines removed
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1 lemongrass stalk, chopped
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2 teaspoons freshly grated ginger
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4 cloves garlic, peeled
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1 tablespoon Egmont Honey
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3 tablespoons olive oil
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2 tablespoons tamari
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1 tablespoon fish sauce
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6 chicken thighs (approx. 750g)
METHOD
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Put the herbs, lime leaves, lemongrass, ginger, garlic, honey, olive oil, tamari and fish sauce into the jug of a stick blender and blend until smooth.
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Pour the marinade into a bowl.
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Slice the chicken thighs into three lengthways so that you have long strips.
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Put these strips into the marinade and using clean hands mix well to coat all the pieces.
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Thread 2 or 3 pieces of chicken onto wet bamboo skewers then grill over a hot BBQ, turning to char each side, until cooked through. This will take 10 minutes or so.
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Arrange on a platter, season with sea salt and scatter with the extra herbs then serve.
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