Chicken kabobs PDF Print E-mail

Chicken Kabobs (Sat? Ajam)

This features the Indonesian combination of spicy-hot and sweet. Serve with Peanut Sauce.

2 large whole chicken breasts (about 2 pound)
1/4 cup soy sauce
1 tablespoon vegetable oil
1 teaspoon packed brown sugar
1/4 teaspoon ground ginger
1 clove garlic, crushed

Remove bones and skin from chicken breasts. Cut chicken into 3/4-inch pieces. It is easier to cut while partially frozen. Mix chicken, soy sauce, oil, brown sugar, ginger and garlic in glass bowl. Cover and refrigerate, stirring occasionally, at least 2 hours.

Remove chicken from marinade; reserve marinade. Thread 4 or 5 chicken pieces on each of 14 to 16 bamboo skewers. Brush chicken with reserved marinade. Set oven to broil or 550 degrees F. Broil skewers with tops about 4 inches from heat for 4 to 5 minutes; turn. Brush with marinade. Broil until chicken is done, 4 to 5 minutes longer.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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