The Botanist’s Hanging Chicken Kebab #Recipe

Vanessa Owen
30th May 2020

Ingredients listed will make 1 kebab. Multiply each ingredient by however many kebabs you wish to make!

Feel free to change up the ingredients to suit your preferences. Why not try adding some halloumi?

1. Once your ingredients are prepared, add each ingredient one at a time to the kebab skewer. You can do this in any order you like, but we like to space things out a little!
2. Lightly drizzle some olive oil over the top and season with salt and pepper.
3. Place kebabs into the oven.
4. To make the sweet chilli and ginger sauce, take some grated ginger and blend it with honey and sweet chilli. Adjust the amounts until you get a flavour you like.
5. Once the kebabs are cooked, drizzle with the sauce and place under the grill to caramelise.
6. Cut a lemon wedge to place on the end of the kebab to stop the other ingredients falling off (you can skip this step if you aren’t going to be hanging your kebabs).
7. To make the garlic butter, melt the butter and add chopped garlic. Blend.
8. Add some chopped parsley to the garlic butter.
9. Once the kebabs are finished under the grill, drizzle with the garlic butter and enjoy.

Recipe Info

Serves

1

Ingredients

5 pieces of red onion
3 medium mushrooms
8 pieces of chicken (approx. 150g)
3 pieces of red pepper
1 lemon wedge
1 garlic clove
50g butter
A pinch of chopped parsley
Sweet chilli sauce
Honey
Ginger
Olive oil
Salt & pepper

Equipment

A Kebab Skewer
Hand blender