Teriyaki Chicken Kebabs

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    Serves: 6
    Prep Time: 15-20 minutes
    Cook Time: 10 minutes

    TIPS:
    • Breast, tenderloins, or stir fry pieces can be used if you don’t have chicken thighs.
    • Chicken kebabs are also delicious with mashed potato, couscous or a simple green salad.
    • Sprinkle kebabs with sesame seeds or extra spring onions for a delicious garnish.

    INGREDIENTS


    Kebabs:
    Rice Salad (optional):
    • 2 x 250g microwave pouches long grain white rice or 2 cups of cooked rice
    • 425g can pineapple pieces in syrup
    • 2 Tbsp olive oil
    • 1 tsp wholegrain mustard
    • 400g can corn kernels, drained
    • 3 spring onions, thinly sliced 
    • 1 red capsicum, finely diced 
    • 1/2 cup roasted, salted cashews or salted peanuts

    METHOD

    Kebabs:

    1. Season chicken with salt and pepper. Thread chicken onto metal or wooden skewers (if using wooden, soak them in cold water for 10 minutes first, to help prevent burning).
    2. Place kebabs in a shallow dish and pour NZ Honey Teriyaki with Sake meal sauce over the top. Cook straight away or leave to marinate for a few hours.
    3. Heat a barbecue, chargrill pan or large frying pan on medium-high. Add kebabs, together with a drizzle of the marinade and cook, rotating occasionally until chicken is completely cooked through.
    4. Serve with rice salad or your side of choice.
    Rice Salad (optional):
    1. Microwave rice according to instructions on the packet. Take 2 tablespoons syrup from the canned pineapple and place in a small jar with the oil and mustard. Shake until well combined.
    2. Drain can of pineapple and combine pineapple, rice, corn, spring onions, capsicum and cashews in a large salad bowl. Pour dressing over the top, season with salt and pepper and mix until well combined.
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