MEALS, SNACKS & NIBBLES
Sticky chicken kebabs
3 - 4 chicken breasts, without skin or bones
15ml (1 tablespoon) soy sauce
15ml (1 tablespoon) Worcestershire sauce
5ml (1 teaspoon) honey
10ml (2 teaspoons) oil
125ml (½ cup) fresh or tinned pineapple
12 whole button mushrooms
12 whole cherry tomatoes
Slice the chicken breasts into strips. Mix the soy sauce, Worcestershire sauce, honey and oil and marinate the chicken for 10 minutes. Remove from the marinade and thread the strips onto kebab skewers. Put a piece of pineapple, a mushroom or a cherry tomato between each piece of chicken. Cook on a griddle pan or under a hot oven grill for about 5-7 minutes (depending on the thickness of the chicken) until cooked through. Baste with the marinade throughout cooking.
TIP: Remember to soak wooden kebab skewers in warm water for 10 minutes before using, as a further precaution to prevent the skewers from burning, wrap any exposed bits in foil.