Ingredients
- 4 skinless chicken breasts, cut into 1-inch cubes
- 4 tbsp oil
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 lemon, juice of
- 2 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp cornflour
- 4 skinless chicken breasts, cut into 1-inch cubes
- 4 tbsp oil
- 4 tbsp soy sauce
- 2 tbsp honey
- 1 lemon, juice of
- 2 cloves garlic, crushed
- 1 tsp paprika
- 1 tsp ground cumin
- ½ tsp ground black pepper
- ½ tsp salt
- 1 tbsp cornflour
In a bowl, combine the olive oil, soy sauce, honey, lemon juice, crushed garlic, paprika, cumin, black pepper, and salt and cornflour. Mix well to create the marinade.
Dice your chicken into cubes and stir into the marinade. Pour the chicken and marinade into a Bosch Vacuum sealed bag, using the vacuum seal attachment on your Ergomixx.
Refrigerate for at least 2 hours or overnight. This will allow the flavours to penetrate the chicken and make it more tender.
Preheat your grill to medium-high heat.
Remove the chicken from the marinade and discard any excess marinade. You can either thread the chicken pieces onto soaked wooden skewers, leaving a small space between each piece and cook on a grill. Turn the skewers occasionally to ensure even cooking and prevent burning. Or simply toss them into a pan and cook for about 8-10 minutes on each side, or until the chicken is cooked through and has reached an internal temperature of 165°F (74°C).
Once cooked, let the chicken rest for a few minutes before serving.
Serve the marinade BBQ chicken kebabs hot with your favourite side dishes, such as grilled vegetables, rice, or a fresh salad.