Ingredients
Chillli, Garlic and Lime Dip:
Marinade and Chicken Skewers:
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Sesame Oil 50 ml
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Soya Sauce 100 ml
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Honey 200 ml
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Five Spice Powder 20 g
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Garlic, paste 40 g
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Ginger, paste 40 g
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Black pepper, cracked 3 g
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Chicken thighs, deboned 2 kg
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Onion, cubes 250 g
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Shitake Mushrooms 30 pc
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Skewers, flat steel 10 pc
Garnish:
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Bok Choy, sautéed 500 g
Preparation
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Chillli, Garlic and Lime Dip:
- Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
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Marinade and Chicken Skewers:
- Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
- Marinade the chicken for 12 hours before skewering along with vegetables.
- Grill on high heat over charcoal for about 8 minutes turning constantly.
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Garnish:
- Serve the kebabs on top of sautéed Bok Choy. Alternatively use cabbage if Bok Choy is not available.
