Name: SUMMERY CHICKEN KEBABS
Cook time: 45 min
Ingredients: 1 clove garlic; 1/3 cup pineapple juice ((80ml)); 3 Tbsp tomato sauce / ketchup; 3 Tbsp soy sauce; 2 Tbsp brown sugar; 2 Tbsp malt vinegar; 1 tsp finely grated ginger; 600 g boneless, skinless chicken thighs ((1lb 5oz)); 2 ears corn; 100 g salad greens ((3.5oz)); 1 red capsicum; 1 large avocado; 1/2 small red onion; 50 g Colby cheese ((1.8oz)); 2 Tbsp olive oil; 2 Tbsp pineapple juice; 1 tsp Dijon mustard; 100 g crispy noodles ((3.5oz))

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These tangy chicken kebabs are coated in a sticky pineapple marinade. Serve with juicy corn on the cob and a big salad.

These kebabs are perfect for a summer barbecue, but can also be cooked inside in a frying pan. If you haven’t tried microwaving corn in the husk before, give it a go. You need to be careful handling the hot corn, but the husk and silk remove much more easily than they do before cooking.

Keen on more carbs? Garlic bread would make a nice addition to the meal.

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SUMMERY CHICKEN KEBABS

Keyword: CHICKEN, MAIN MEALS

Difficulty: Easy

Ready In: 45 minutes

Serves: 4

These tangy chicken kebabs are coated in a sticky pineapple marinade. Barbecue or pan fry and serve with juicy corn on the cob and a big salad.

QUICK PRINT

Ingredients

MARINADE

1 clove garlic
1/3 cup pineapple juice (80ml)
3 Tbsp tomato sauce / ketchup
3 Tbsp soy sauce
2 Tbsp brown sugar
2 Tbsp malt vinegar
1 tsp finely grated ginger

CHICKEN AND CORN

600 g boneless, skinless chicken thighs (1lb 5oz)
2 ears corn

SALAD AND DRESSING

100 g salad greens (3.5oz)
1 red capsicum
1 large avocado
1/2 small red onion
50 g Colby cheese (1.8oz)
2 Tbsp olive oil
2 Tbsp pineapple juice
1 tsp Dijon mustard
100 g crispy noodles (3.5oz)

Instructions

PREPARE MARINADE
Crush garlic. Whisk together garlic, pineapple juice, tomato sauce, soy sauce, sugar, vinegar and ginger.
MAKE CHICKEN KEBABS
Dice chicken into 2cm cubes. Season with salt and pepper. Thread onto kebab sticks (I used 10 metal ones - if you use wooden ones, soak them in cold water for a few minutes first to help prevent burning).
Place kebabs in a large dish. Pour marinade over the top. Refrigerate while you prepare the salad.
MAKE SALAD AND DRESSING
Place salad greens in a salad bowl. Slice capsicum into half strips. Slice avocado and finely dice red onion. Cut cheese into small squares. Add capsicum, avocado, onion and cheese to salad bowl.
Place oil, pineapple juice and mustard in a small jar. Season with a little salt and pepper and shake well to combine. Drizzle over salad. Top with crispy noodles.
COOK CHICKEN AND CORN
Microwave corn in husks for 4 minutes. Heat a barbecue, chargrill pan or large frying pan on medium-high. Remove kebabs from marinade (don’t discard) and cook, rotating occasionally, until chicken is cooked through. Meanwhile, pour remaining marinade into a small saucepan and boil for 10 minutes, until thickened and thoroughly cooked.
Remove corn from husks and cut in half. You can briefly chargrill with the chicken, if you like.
ASSEMBLE AND SERVE
Brush cooked marinade over kebabs. Serve kebabs with corn and salad.

Recipe Notes

WINE MATCH: A Riesling.
GLUTEN-FREE OPTION: Make sure tomato sauce/ketchup is gluten-free. Choose gluten-free soy sauce. Replace malt vinegar with red wine vinegar or apple cider vinegar. Swap crispy noodles for roasted, salted cashews.
INGREDIENT SWAPS / NOTES: These kebabs would also work well with diced pork.
STORING AND REHEATING: Chicken and corn can be stored together and reheated in the microwave (remove chicken from metal skewers). Salad is best if dressed just before serving. Add crispy noodles just before serving too.