GRILLED & BAKED DISHES

Honey-soy chicken and vegetable skewers

Honey-soy chicken and vegetable skewers

These mouthwatering chicken and vegetable skewers are coated in a sweet and savory Chinese marinade then grilled outdoors to bring out the most flavor. The mixture of honey, soy sauce, and hoisin sauce creates a delicious marinade that goes beautifully with chicken. It also complements the natural sweetness of the peppers, zucchini and red onion. And the mixture acts both as a flavorsome marinade before cooking, as well as a luscious basting sauce for the skewers as they grill, which gives them so much flavor.

We add an assortment of colorful, healthy vegetables to these skewers to make a small amount of chicken go a long way. Fresh mushrooms, cherry tomatoes and pineapple pieces can also be used. And you can replace the chicken with bite-sized pieces of firm fish like tuna or swordfish.

The beauty of these skewers is that they’re quick and easy to make, so they’re perfect for a casual alfresco meal. But when the weather’s bad, they can also be cooked indoors in a stove-top grill pan or electric grill, or under the oven broiler (we’ve even had great success cooking these skewers on a panini press).

Honey-soy chicken and vegetable skewers
makes 6 skewers
Mouthwatering chicken and vegetable skewers coated in a sweet and savory Chinese marinade then grilled outdoors to bring out the most flavor.
6 metal or wooden skewers (soak wooden skewers in water before use)
12 oz (340g) uncooked skinless chicken breast — cut into bite-size pieces
1 zucchini — cut into ½-inch rounds
1 red pepper — cut into bite-size pieces
1 yellow pepper — cut into bite-size pieces
½ red onion — cut in wedges and separated into pieces
4 tablespoons soy sauce
2 tablespoons hoisin sauce
1½ tablespoons liquid honey
2 teaspoons rice vinegar
1 teaspoon toasted sesame oil
2 garlic cloves — minced
1 tablespoon finely grated fresh ginger
THREAD the chicken, zucchini, peppers and red onion alternately onto each skewer. MIX together the remaining ingredients in a small bowl until well combined. BRUSH ¾ of the marinade over the prepared chicken and vegetable skewers to coat evenly. MARINATE, covered, in the refrigerator for at least 30 minutes, turning the skewers halfway through marination. COOK the skewers on a hot, lightly oiled grill for 10 minutes, turning and brushing regularly with the reserved marinade.
This is one of the recipes from our cookbook The MediterrAsian Way.