Put your favourite album on, grab that glass of wine, and let’s spend some quality time in the kitchen, Chef! The result will be a sophisticated plate of honey-soy glazed homemade chicken, bell pepper, & onion skewers, nestled on a bed of lightly charred baby marrow, crunchy greens, creamy feta, & fresh basil.
Honey-garlic Chicken Skewers
Honey-garlic Chicken Skewers
with a baby marrow salad
Hands on Time: 25 - 45 minutes
Overall Time: 35 - 55 minutes
Ingredients:
- Apple Cider Vinegar
- Baby Marrow
- Bell Pepper
- Bell Peppers
- Chicken
- Danish-style Feta
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Basil
- Garlic Clove
- Garlic Cloves
- Onion
- Onions
- Salad Leaves
- Spice & All Things Nice Cape Bay Seasoning
- Sweet Soy
- Wooden Skewers
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Sugar/Sweetener/Honey
- Paper Towel
Chicken PREP
Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in oil, the Cape Bay seasoning, and season. Coat the onion & pepper chunks in oil and season. Thread the chicken, onion, and pepper onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the chicken is threaded on the skewers. If you have any leftover onion & pepper pieces, use them in step 3.
SOME PREP
In a small bowl, combine the sweet-soy and the grated garlic.
CHARRED MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow pieces and any remaining Onion & pepper pieces until lightly golden and still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Chicken SKEWERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken skewers until lightly charred and the chicken is cooked through, 5-6 minutes (shifting as they colour). In the final 30-60 seconds, baste with the sweet-soy mixture, and remove from the heat.
SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the baby marrow mix, the shredded salad leaves, and the basil. Toss to coat and season.
TIME TO EAT
Plate up the salad, scatter over the drained feta, top with the Chicken skewers, and drizzle over any pan juices. Enjoy, Chef!
Chicken PREP
Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in oil, the Cape Bay seasoning, and season. Coat the onion & pepper chunks in oil and season. Thread the chicken, the onion, and the pepper onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the chicken is threaded on the skewers. If you have any leftover onion & pepper pieces, use them in step 3.
SOME PREP
In a small bowl, combine the sweet-soy and the grated garlic.
CHARRED MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow pieces and any remaining Onion & pepper pieces until lightly golden and still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan and season.
Chicken SKEWERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken skewers until lightly charred and the chicken is cooked through, 5-6 minutes (shifting as they colour). In the final 30-60 seconds, baste with the sweet-soy mixture, and remove from the heat.
SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the baby marrow mix, the shredded salad leaves, and the basil. Toss to coat and season.
TIME TO EAT
Plate up the salad, scatter over the drained feta, top with the Chicken skewers, and drizzle over any pan juices. Enjoy, Chef!
Chicken PREP
Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in oil, the Cape Bay seasoning, and season. Coat the onion & pepper chunks in oil and season. Thread the chicken, the onion, and the pepper onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the chicken is threaded on the skewers. If you have any leftover onion & pepper pieces, use them in step 3.
SOME PREP
In a small bowl, combine the sweet-soy and the grated garlic.
CHARRED MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow pieces and any remaining Onion & pepper pieces until lightly golden and still crunchy, 4-5 minutes (shifting occasionally). Remove from the pan and season.
Chicken SKEWERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken skewers until lightly charred and the chicken is cooked through, 6-7 minutes (shifting as they colour). In the final 30-60 seconds, baste with the sweet-soy mixture, and remove from the heat.
SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the baby marrow mix, the shredded salad leaves, and the basil. Toss to coat and season.
TIME TO EAT
Plate up the salad, scatter over the drained feta, top with the Chicken skewers, and drizzle over any pan juices. Enjoy, Chef!
Chicken PREP
Pat the Chicken dry with paper towel and cut into 1cm chunks. Coat in oil, the Cape Bay seasoning, and season. Coat the onion & pepper chunks in oil and season. Thread the chicken, the onion, and the pepper onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the chicken is threaded on the skewers. If you have any leftover onion & pepper pieces, use them in step 3.
SOME PREP
In a small bowl, combine the sweet-soy and the grated garlic.
CHARRED MARROW
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow pieces and any remaining Onion & pepper pieces until lightly golden and still crunchy, 4-5 minutes (shifting occasionally). Remove from the pan and season.
Chicken SKEWERS
Return the pan to medium-high heat with a drizzle of oil. When hot, fry the Chicken skewers until lightly charred and the chicken is cooked through, 6-7 minutes (shifting as they colour). In the final 30-60 seconds, baste with the sweet-soy mixture, and remove from the heat.
SALAD
In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the baby marrow mix, the shredded salad leaves, and the basil. Toss to coat and season.
TIME TO EAT
Plate up the salad, scatter over the drained feta, top with the Chicken skewers, and drizzle over any pan juices. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Honey-garlic Chicken Skewers?
The preparation time for Honey-garlic Chicken Skewers with a baby marrow salad is between 25 and 45 minutes.
What is the total time required to make Honey-garlic Chicken Skewers with a baby marrow salad?
The total time required to make Honey-garlic Chicken Skewers with a baby marrow salad is between 35 and 55 minutes.
How many servings does Honey-garlic Chicken Skewers provide?
4 servings
What are the main ingredients in Honey-garlic Chicken Skewers?
Apple Cider Vinegar, Baby Marrow, Bell Pepper, Bell Peppers, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Garlic Clove, Garlic Cloves, Onion, Onions, Salad Leaves, Spice & All Things Nice Cape Bay Seasoning, Sweet Soy, Wooden Skewers
What is the nutritional information of Honey-garlic Chicken Skewers?
Calories: 543, Carbs: 56 grams, Fat: grams, Protein: 50.8 grams, Sugar: 34.8 grams, Salt: 1177 grams
How do I prepare Honey-garlic Chicken Skewers?
TIME TO EAT: Plate up the salad, scatter over the drained feta, top with the chicken skewers, and drizzle over any pan juices. Enjoy, Chef! SALAD: In a salad bowl, combine the vinegar, a drizzle of olive oil, and a sweetener (to taste). Add the baby marrow mix, the shredded salad leaves, and the basil. Toss to coat and season. CHICKEN SKEWERS: Return the pan to medium-high heat with a drizzle of oil. When hot, fry the chicken skewers until lightly charred and the chicken is cooked through, 5-6 minutes (shifting as they colour). In the final 30-60 seconds, baste with the sweet-soy mixture, and remove from the heat. CHARRED MARROW: Place a pan over medium-high heat with a drizzle of oil. When hot, fry the baby marrow pieces and any remaining onion & pepper pieces until lightly golden and still crunchy, 3-4 minutes (shifting occasionally). Remove from the pan and season. SOME PREP: In a small bowl, combine the sweet-soy and the grated garlic. CHICKEN PREP: Pat the chicken dry with paper towel and cut into 1cm chunks. Coat in oil, the Cape Bay seasoning, and season. Coat the onion & pepper chunks in oil and season. Thread the chicken, the onion, and the pepper onto the skewers, rotating the ingredients in that order. Repeat until all the skewers are filled and make sure all the chicken is threaded on the skewers. If you have any leftover onion & pepper pieces, use them in step 3.
What should be prepared from my kitchen to make Honey-garlic Chicken Skewers?
Apple Cider Vinegar, Baby Marrow, Bell Pepper, Bell Peppers, Chicken, Danish-style Feta, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Basil, Garlic Clove, Garlic Cloves, Onion, Onions, Salad Leaves, Spice & All Things Nice Cape Bay Seasoning, Sweet Soy, Wooden Skewers
How many calories does Honey-garlic Chicken Skewers have?
543 calories
How much fat content does Honey-garlic Chicken Skewers have?
grams
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