Recipe By : You Magazine, June 15, 1997
Serving Size : 6 Preparation Time :0:00
Categories : Barbecue Poultry
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
750 g Skinless chicken breasts (4) --
- cut in 2 cm cubes
12 Bay leaves
Marinade:
2 tb Balsamic vinegar
2 tb Runny honey
1 cl Garlic -- crushed
4 tb Extra virgin olive oil
Salt and pepper
Salsa:
1 tb White wine vinegar
3 tb Extra virgin olive oil
1/2 ts Sugar
Salt and pepper
3 Spring onions -- finely chopped
500 g Tomatoes -- skin, deseed & chop
20 Basil leaves
In a bowl, combine the marinade ingredients. Add the cubed chicken,
stir to coat well and cover with cling film. Leave to marinate in the
fridge for at least 6 hours or up to 24 hours.
Thread the marinated chicken on to 6 skewers, inserting two bay
leaves on each, and barbecue or grill until cooked through.
Meanwhile, to make the salsa, combine the vinegar, olive oil and
sugar in a bowl and season to taste. Add the chopped spring onions
and tomatoes and toss well to combine. Stir in the basil leaves at
the very last moment and then serve with the kebabs.
