These honey soy skewers get a lovely charred and sticky surface on the grill or BBQ. Try them with chicken or with salmon.
Ingredients
12 long bamboo skewers
1 x 200g Passage to Asia Honey Soy Stir-Fry Sauce
2 tsp sesame oil
1kg chicken thigh fillets, cut into 5cm cubes
1 large red onion, cut into 5cm pieces
1 red and 1 yellow capsicum, cut into 3-4cm pieces
1 zucchini, sliced into 1cm thick rounds
Vegetable oil for greasing
Shredded green onion for garnish
Steamed rice and lime wedges to serve
Method
Soak skewers in water for at least 30 minutes.
Combine Honey Soy Stir-Fry sauce and sesame oil and mix well. Spoon ⅓ cup of the sauce into chicken and toss to coat. Set aside to marinate while preparing the vegetables
Thread chicken, onion, capsicums, zucchini alternately onto a skewer, ending with chicken so that each skewer has 3 pieces. Brush with reserved sauce
Brush a char-grill or BBQ plate with vegetable oil and preheat over medium-high heat. Cook skewers in batches for 8-10 minutes, basting with sauce and turning over halfway. Transfer to a tray and keep warm in a low oven while cooking the remaining skewers
Top skewers with green onion and serve with steamed rice and lime wedges
Tips & Hints
Substitute chicken with skinless salmon fillets. Cut salmon into large 6cm cubes. Cook for 6-8 minutes.
