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!
Free-range Chicken Breast - 1
Spice & All Things Nice Cape Bay Seasoning - 5ml
Onion - 1
Bell Pepper - 1
Wooden Skewers - 4
Sweet-soy - 25ml
Garlic Clove - 1
Baby Marrow - 200g
Apple Cider Vinegar - 15ml
Salad Leaves - 20g
Fresh Basil - 3g
Danish-style Feta - 30g
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!
Free-range Chicken Breasts - 2
Spice & All Things Nice Cape Bay Seasoning - 10ml
Onion - 1
Bell Pepper - 1
Wooden Skewers - 8
Sweet-soy - 50ml
Garlic Cloves - 2
Baby Marrow - 400g
Apple Cider Vinegar - 30ml
Salad Leaves - 40g
Fresh Basil - 5g
Danish-style Feta - 60g
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!
Free-range Chicken Breasts - 3
Spice & All Things Nice Cape Bay Seasoning - 15ml
Onions - 2
Bell Peppers - 2
Wooden Skewers - 12
Sweet-soy - 75ml
Garlic Cloves - 3
Baby Marrow - 600g
Apple Cider Vinegar - 45ml
Salad Leaves - 60g
Fresh Basil - 8g
Danish-style Feta - 90g
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!
Free-range Chicken Breasts - 4
Spice & All Things Nice Cape Bay Seasoning - 20ml
Onions - 1
Bell Peppers - 2
Wooden Skewers - 16
Sweet-soy - 100ml
Garlic Cloves - 4
Baby Marrow - 800g
Apple Cider Vinegar - 60ml
Salad Leaves - 80g
Fresh Basil - 10g
Danish-style Feta - 120g
Woolies Products in this dish
