Kimchi chicken skewers make the perfect snack or braai companion. These moreish kebabs are inspired by the flavours found in Korean cuisine.
Ingredients
- 450 g boneless chicken thigh fillets
- 1 head Chinese cabbage, cut into 6-8
- wedges
- 3 carrots, cut into 5 mm thick lengths
- Bunch spring onions, trimmed
- 4 small corn cobs
- Rice, to serve
- For the marinade:
- 2 tbsp gochujang paste
- 2 tbsp oil
- 1 tbsp apple cider vinegar
- Thumb-sized piece of ginger, grated
- 2 garlic cloves, grated
- 2 tbsp fish sauce
- For the gochujang butter:
- 100 g unsalted butter
- 2 tbsp gochujang paste
- 2 tsp rice vinegar
- You will need:
- 4 metal skewers, or wooden ones
- soaked for 30 mins or more
Instructions
- Mix the marinade ingredients in a large glass/ceramic bowl. Add the chicken, toss to coat then cover and chill until ready to cook (you could do this the night before).
- Poke 2 skewers through a piece of chicken, then alternate with cabbage wedges, carrots and spring onions. Repeat with the other 2 skewers.
- Heat/light a barbecue or the grill to high. Season the kebabs then grill for 10 mins on the barbecue with the lid closed (or under the grill). Brush with the remaining marinade, use tongs to turn, then cook for a further 10 mins until the chicken is cooked through.
- Meanwhile, cook the corn in boiling water for 5 mins then add to the grill for 5 mins, turning to lightly char on all sides.
- Gently melt the butter with gochujang paste, vinegar and ¼ tsp flaky sea salt. Drizzle over the kebabs
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Slow Cooker Sweet and Sticky Pork Ribs Recipe
Featured Image: Woman&Home September 2024 Issue
