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- - KEBABS
- 2 - chicken breast fillets
- - MARINADE
- 15ml - gochujang paste
- 15ml - honey
- 30ml - soy sauce
- 15ml - oil
- 1 - lemon for juice
- 10ml - white wine vinegar
- 2 - garlic cloves, grated
- 5cm - fresh ginger, peeled and grated
- - HERB SAUCE
- 1c - plain full-cream yoghurt
- 1 - lemon for juice
- 1 - garlic clove, coarsely chopped
- 1 - spring onion, coarsely chopped
- ½c - fresh coriander
- - salt
- - TO FINISH
- - oil for shallow-frying
- 5ml - black or white sesame seeds (optional)
Soak 20-24 mini kebab skewers or cocktail sticks in boiling water for at least 15 minutes.
1 Kebabs Slice the chicken breast fillets lengthways into very thin strips (you should get more than 20 strips from a large fillet). Transfer the strips to a non-metal dish for marinating.
2 Marinade Whisk all the ingredients together and pour over the chicken strips. Mix to coat, cover the dish and marinate in the fridge for at least 30 minutes or overnight.
3 Herb sauce Put the yoghurt, lemon juice, garlic, spring onion and coriander in the bowl of a food processor and pulse until smooth. Season with salt.
4 To finish Remove the kebab skewers or cocktail sticks from the water. Thread each chicken strip concertina-wise onto a skewer or stick.
5 Heat a little oil in a non-stick pan and fry the chicken kebabs in batches until lightly charred on both sides and done – this should take just 2-3 minutes.
6 Sprinkle the sesame seeds over (if using). Serve the kebabs with the herb sauce for dipping.
