| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Sami | Barbecue, New, Poultry, Prepare ahe, Sauces and | 6 | Servings |
INGREDIENTS
| 750 | g | Large free-range skinless |
| chicken breasts cut in | ||
| 2cm | ||
| cubes | ||
| 12 | Bay leaves | |
| The Marinade – | ||
| 2 | T | Balsamic vinegar |
| 2 | T | Runny honey |
| 1 | Garlic clove, crushed | |
| 4 | T | Extra virgin olive oil |
| Salt and pepper | ||
| The Salsa – | ||
| 1 | T | White wine vinegar |
| 3 | T | Extra virgin olive oil |
| 1/2 | t | Sugar |
| Salt and pepper | ||
| 3 | Spring onions, finely | |
| chopped | ||
| 500 | g | Tomatoes, skinned deseed |
| chopd | ||
| 20 | Basil leaves |
INSTRUCTIONS
1997 large chicken breasts (approx 750g) makes 6 skewers In a bowl, combine the marinade ingredients. Add the cubed chicken, stir to coat well and cover with clingfilm. Leave to marinate in the fridge for at least 6 hours or up to 24. Thread the marinated chicken on to 6 skewers, inserting two bay leaves on each, and barbecue or grill until cooked through. Meanwhile, to make the salsa, combine the vinegar, olive oil and sugar in a bowl and season to taste. Add the copped spring onions and tomatoes and toss well to combine. Stir in the basil leaves at the very last moment and then serve with the kebabs. Recipe by: You Magazine (Mail on Sunday) 15 June 1997 Posted to MC-Recipe Digest V1 #655 by Kerry Erwin <kerry@north.org> on Jul 04,
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Nutrition (calculated from recipe ingredients)
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Calories: 201
Calories From Fat: 26
Total Fat: 2.9g
Cholesterol: 48.7mg
Sodium: 604.8mg
Potassium: 826.9mg
Carbohydrates: 23.1g
Fiber: 4.6g
Sugar: 14.5g
Protein: 22.3g