Spicy Chicken Kebab
These spicy kebabs will certainly tickle your tastebuds, especially with the accompanying spicy noodles!
Ingredients
Serves 2 people
400 g (14 oz) chicken breasts, cubed
300g (10 oz) can of Mandarin orange segments in juice
6 spring onions (scallions), shredded
Juice and grated rind of a lemon
1 tbsp dark soy sauce
2 tbsp Thai 7-spice (or Chinese 5-spice or make your own spice mix!)
Serving suggestion
100 g (3½ oz) wheat noodles
2 spring onions, finely sliced
2 Thai red chillis, finely sliced
Method
| 1 | In a large bowl mix together the spring onion, lemon juice, lemon rind, soy sauce, Thai 7-spice and the juice from the can of Mandarin oranges. Stir in the chicken chunks, cover and marinate in the ‘fridge for at least 1 hour. |
| 2 | Thread the chicken and Mandarin segments onto skewers and place on a grill tray. Keep the marinade! |
| 3 | Place under a medium grill for 10 minutes or until the chicken starts to char. Turn the kebabs over, baste with some of the marinade and cook for a further 10 minutes. |
| 4 | For the spicy noodles: Cook the noodles accoring to the instructions on the packet. Drain and toss with the spring onions and chillis. |
| 5 | Serve the kebabs on a bed of the spicy noodles. |
Titli’s Tips
If you are using wooden kebab skewers make sure you soak them in water for 10 minutes before you thread the chicken on. This stops them burning.
It’s easier to thread the Mandarin segments “longways” – look carefully in the video. That way they don’t fall off as easily.
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