STICKY CHICKEN KEBABS
- 3-4 chicken breasts, deboned and skinless
- 15ml soy sauce
- 15ml Worcestershire sauce
- 5ml honey
- 10ml oil
- 125ml (½ cup) fresh or tinned pineapple pieces
- 12 whole button mushrooms
- 12 whole cherry tomatoes
Cut the chicken breasts into strips.
Mix the soy sauce, Worcestershire sauce, honey and oil together and marinate the chicken for 10 minutes.
Remove the chicken 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.
Throw them on the braai and continuously baste with the marinade.
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.