Chicken Kebabs with Vegetable Sauté
by Editorial Staff
Chicken fillet kebab goes well with the spicy vegetable sauté. Chicken fillet must first be marinated, and then cooked into kebabs in the oven. Vegetables are pan-fried with curry paste and soy sauce.
Servings: 4
Ingredients
- Chicken fillet (diced) – 3 halves
- Juice of 1 lime
- Ginger root (peeled and finely grated) – 2.5 cm
- Red chili pepper (seeded and cut into thin strips) – 1 pc.
- Vegetable oil – 2 tbsp
- Onions (cut into thin strips) – 1 pc.
- Garlic (chopped) – 2 cloves
- Eggplant (cut into slices) – 1 pc.
- Zucchini (cut into thin slices) – 2 pcs.
- Bulgarian red pepper (seeded and cut into 4 parts) – 1 pc.
- Curry paste – 2 tbsp
- Soy sauce – 2 tbsp
- Brown sugar – 1 teaspoon
- Boiled rice for garnish
Directions
- Pre-marinate the chicken kebab. Fold the chicken fillet into a deep bowl. Add lime juice, ginger and chili and mix well. Cover the bowl with a lid or plastic wrap and refrigerate so that the fillets are well marinated, for 3-4 hours.
- Soak 8-12 bamboo sticks in cold water 30 minutes before stringing the meat on them.
- Pieces of chicken fillet strung on bamboo skewers and fry the chicken skewers in the oven for about 8-10 minutes, turning occasionally.
- Meanwhile, in a wok or other large skillet, heat the oil, pour the onion and garlic into the pan, fry, stirring occasionally, for about 1-2 minutes. Add eggplant, zucchini, and bell pepper. Fry, stirring occasionally, for about 4-5 minutes. Add the curry paste, soy sauce, and sugar to the pan and cook for about 1 minute.
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