I love this recipe. This has been a favourite recipe for us for a very long time. We think it has something to do with the fact that although the marinade has a mixture of what would otherwise be intense flavours, it just works!
For those of us who lead very busy lives (and who doesn’t), this recipe has only 3 steps: marinate, thread, cook.
Ingredients (Makes 12):
- 1 kg (2 lb) chicken breast, boneless and skinless, cut into bite size pieces
For the marinade:
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1 tablespoons ground nutmeg
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1 tablespoon ground allspice
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1 tablespoon ground cinnamon
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1 red onion, chopped
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4 spring onions, finely chopped
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60 ml (1/4 cup) extra virgin olive oil
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zest and juice of 1 orange
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zest and juice of 1 lime
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60 ml (1/4 cup) soy sauce
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6 sprigs fresh thyme leaves
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1 clove garlic
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2 inches fresh root ginger, peeled
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1/2 teaspoon each salt and ground black pepper
1. In a food processor place all of the above ingredients except the chicken and blend to a purée
3. In a resealable plastic bag, place 1/4 of the marinade with all of the chicken then refridgerate overnight
5. Arrange the chicken on skewers and place 5 inches away from a medium to hot grill
6. Grill for up to 5 minutes on each side until juices run clear
7. In a small pan heat the remaining marinade
Serve over basmati rice with sliced cucumber dressed with yogurt, pour the warm marinade over the chicken and sprinkle everything with a little nutmeg and flat leaf parsley.
