Chicken skewers
Chicken breasts (about 120g per skewer)
Red onion segments
Sweet green pepper segments
Marinade:
1 tbsp Hoisin sauce
1 tbsp rice vinegar
1 tsp crushed ginger
1 tsp crushed garlic
1 tsp roasted sesame oil
½ tsp red curry paste
1 dl grape seed oil
Mix the marinade ingredients and marinade the chicken breasts in
the fridge for 4 hours. Put the marinated meat (about 120g of meat
per skewer), red onion segments, and sweet pepper segments on
skewers. Grill the skewers on live coals, turning them regularly.
Brush the skewers with marinade during grilling. Keep the skewers
warm in foil.
