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Honey Garlic Chicken Skewers

Ingredients

  • Marinade:
  • 1 tbsp oil
  • 1 tbsp sesame oil
  • 2 cloves garlic peeled and minced
  • 1 tsp minced ginger
  • 3 tbsp dark soy sauce
  • 3 tbsp honey
  • Skewers:
  • 2 chicken breasts (approx 350g/12.5 oz) chopped into bite sized pieces
  • 1 red bell pepper chopped into large chunks
  • 1 onion peeled and sliced into squares
  • 1 tbsp sesame seeds
  • small bunch of coriander/cilantro roughly torn
  • For the Quinoa:
  • 1 cup uncooked quinoa, rinsed
  • 1 ¾ cups water, or vegetable stock
  • ½ teaspoon Kosher salt
  • For The Dressing:
  • 4 tablespoons lemon juice, freshly squeezed – plus more to taste
  • ¼ cup extra virgin olive oil
  • ½ teaspoon kosher salt, more to taste as needed
  • ¼ teaspoon black pepper
  • For the Tabbouleh:
  • 1 cup fresh parsley, chopped
  • 1 cup fresh dill, chopped (optional)
  • ½ cup fresh mint leaves, chopped
  • 1 cup cherry tomatoes, quartered
  • 2 Persian cucumbers, peeled and chopped or 1 English cucumber
  • 3-4 scallions, sliced both white and green parts thinly
  • Grilled Peach and Burrata Salad
  • 8-10 Fresh peaches ripe but not mushy
  • 3 pieces Burrata cheese or fresh mozzarella if Burrata is not available
  • 4 sprigs Basil cut to a chiffonade
  • 2 Tablespoons Olive oil
  • 2 Tablespoons Balsamic glaze or 1 Tablespoon balsamic vinegar
  • ¼ teaspoon Coarse salt like Kosher or Malden
  • ¼ teaspoon Fresh black pepper

Instructions

  1. Honey Garlic Chicken Skewers:
  2. Mix all the marinade ingredients together in a small bowl.1 tbsp oil,1 tbsp sesame oil,2 cloves garlic,1 tsp minced ginger,3 tbsp dark soy sauce,3 tbsp honey
  3. Place the chicken in a bowl and pour on three-quarters of the marinade (save the rest for brushing on the chicken during cooking). Cover and place in the fridge for 1 hour (or up to a day).2 chicken breasts
  4. Soak your skewers if they're wooden ones (to prevent them from burning) or use metal skewers.
  5. When you're ready to cook, heat your BBQ or griddle until it's very hot.
  6. Thread a piece of chicken onto a skewer, followed by a chunk of red pepper, then a piece of chicken and a slice of onion. Repeat until you use up all the skewers and chicken. Discard any of the marinade left in the bowl.1 red bell pepper,1 onion
  7. Place the skewers on the BBQ or griddle, and cook for 8-10 minutes until cooked through. Turn 3-4 times during cooking, and brush with the reserved marinade half way through cooking. To check the chicken is cooked, slice open the largest piece and make sure it's no pink in the middle.
  8. Sprinkle with sesame seeds and coriander, then serve with salad and rice or potatoes (try these Greek Potatoes ) if you like.1 tbsp sesame seeds, small bunch of coriander/cilantro
  9. Quinoa, Dressing, and Tabbouleh
  10. Place 1 cup quinoa in a saucepan along with 1 ¾ cups of vegetable stock (or water) and a half teaspoon of kosher salt. Stir to combine, put the lid on, and bring it to a boil over medium-high heat.
  11. Once it comes to a boil, turn the heat down to low and cook for 10-12 minutes or until water is fully absorbed. Turn the heat off and let it rest for 10 minutes. Fluff it with a fork, transfer it to a large salad bowl, and let it cool while working on the rest of the ingredients.
  12. Meanwhile, prepare the dressing by whisking together 4 tablespoons of freshly squeezed lemon juice, ¼ cup extra virgin olive oil, ½ teaspoon kosher salt, and ¼ teaspoon black pepper in a bowl. Set it aside.
  13. To assemble the quinoa tabbouleh, add 1 cup of chopped parsley, 1 cup of fresh dill, ½ cup fresh mint, 1 cup of quartered cherry tomatoes, 2 chopped Persian cucumbers, 3 thinly sliced green onions into the bowl with the quinoa.
  14. Drizzle it with the dressing. Give it a gentle toss.
  15. Taste for seasoning and serve immediately.
  16. Grilled each Burrata Salad
  17. Prepare the grill by spraying it with non-stick olive oil cooking spray and preheat it to medium-high heat.
  18. Cut the peaches into quarters leaving the skin on and carefully place them onto the grill.
  19. Grill for about 5 minutes uncovered or until they have a decent amount of char (don't burn them!) and then turn the peaches and grill uncovered for a few more minutes on that side.
  20. Remove the peaches to your serving platter and let them cool for a few minutes.
  21. Once they're cooled, take your Burrata and carefully tear it into bite-size pieces. Scatter these throughout your platter of peaches.
  22. Sprinkle on your basil.
  23. Drizzle with olive oil and balsamic glaze.
  24. Sprinkle with a little salt and pepper. Serve immediately and enjoy!