One Recipe, Two Meals: Chicken Kebabs
Serves: 2
Ewell Douglas
1 January 1970
Based on User reviews:
39
Spice
55
Sweetness
51
Sourness
39
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil1
Salt340 g
Sugar Snap Peas1 cup
Soy Sauce2 tsps
Brown Sugar1 tsp
Sambal OelekDirections:
1
Special equipment: 4 metal skewers Preheat a grill for cooking over medium-high heat
2
Evenly divide the chicken into two bowls
3
Drizzle one bowl with a tablespoon of olive oil and drizzle the other with the hoisin sauce
4
Let the hoisin chicken marinate for a little bit while you cook the kids' meal
5
Skewer the olive oil chicken onto a metal skewer
6
Sprinkle with a little salt and pepper, then place the kebab on the hot grill
7
Slide half of the red bell pepper chunks onto another skewer and place on the grill
8
Cook, turning once, until the chicken is cooked through and you get nice grill marks on the veggies (about 5 minutes for the chicken and 10 minutes for the veggies)
9
Meanwhile, boil the sugar snap peas in boiling water until crisp-tender, about 5 minutes
10
Drain and set aside
11
Now, slide the remaining red bell pepper and onion chunks onto another skewer, and slide the hoisin chicken onto its own skewer
12
Grill the meat and veggies until cooked through and nicely charred on all sides, glazing the chicken with the extra hoisin sauce as you cook it
13
Place the soy sauce, brown sugar, sambal oelek, lime juice and the remaining tablespoon olive oil in a bowl and whisk to combine
14
Divide between 2 small cups and garnish with half the scallions
15
Serve the kids' kebab with the red bell peppers, snow peas and dipping sauce
16
Serve the adults' hoisin kebab with the onion and bell pepper kebab
17
Garnish the chicken with the remaining chopped scallions and a nice sprinkling of sesame seeds
18
Don't forget the dipping sauce!