House of Asia > Recipes > Chicken skewers in chili and ginger paste

Chicken skewers in chili and ginger paste

20 min.

4 servings

mild

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Together with Culinary Practice We invite you to a Korean-style barbecue. Beata used the unique Korean O'Food sauce to marinate the chicken, combined with chili and ginger paste. This will create a unique flavor and save you a lot of time on peeling and chopping vegetables.

Chicken Vegetables Asian 15-30 minutes

Ingredients

Marinade:

2 tsp House of Asia Chili Pastes
1 large teaspoon House of Asia Ginger Pastes
3 tablespoons House of Asia Light Soy Sauce
4 tablespoons of Galbi BBQ beef marinade 280g O'Food
2 garlic cloves

Skewers:

500 g chicken fillet
200 g mushrooms
1 large red pepper
1 large zucchini

Pickled cucumbers:

4 tablespoons rice vinegar
1,5 tablespoons light soy sauce
1,5 teaspoons of previously roasted white sesame
6 pieces of field cucumbers
2 teaspoons of brown sugar
0,5-1 teaspoon of hot
2 tablespoons chopped chives

A method of preparing

Slice the fillet and vegetables. Cut larger mushrooms in half, leaving those roughly the size of meat whole.
Prepare the chicken marinade. Pour the soy sauce, ginger, chili powder, minced garlic, and Korean BBQ marinade into a bowl. Mix thoroughly. Add the sliced chicken and let it marinate for at least 30 minutes.
Thread the chicken and vegetables onto skewers. Grill for about 10-12 minutes, turning every 2-3 minutes.
Pour vinegar, soy sauce, sugar, and chili pepper into a bowl. Stir, then add the sliced cucumbers (no need to peel them), sesame seeds, and chives. Stir. Set aside for at least 20 minutes (you can prepare these cucumbers the day before).
Serve the skewers with cucumbers, additional Korean BBQ dip, and bread, e.g. briefly grilled pita bread.