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Food, Food, Food

Honey chicken kebabs with grilled corn salad

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Serves :  4  ›  Preparation:  15 mins  Cook: 30 mins


INGREDIENTS
  • ½ 
cup tomato sauce
  • 2 
tablespoons honey
  • 1
 tablespoon Worcestershire sauce
  • 750gms boneless, skinless chicken breasts
  • Salt and pepper
  • Canola oil, for the grill
  • 6
 corn cobs, leaves removed
  • 1 
tablespoon unsalted butter, cut into pieces
  • 2 
spring onions, sliced
  • Place twenty 8-inch wooden skewers in water to soak. Heat grill to medium-high.
  • In a small bowl, combine the ketchup, honey, and Worcestershire sauce. Set aside.
  • Slice the chicken lengthwise into twenty ½-inch-thick strips. Thread each strip onto a wooden skewer. Season with ¼ teaspoon each salt and pepper.
  • Lightly oil the grill. Cook the chicken, turning occasionally, until cooked through, 6 to 8 minutes, basting with the ketchup mixture during the last 2 minutes.
  • Meanwhile, grill the corn, turning occasionally, until slightly charred, 3 to 4 minutes.
  • Cut the kernels off the cobs, place in a medium bowl, and toss with the butter, spring onions, and ¼ teaspoon salt and pepper. Serve with the chicken.
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  • IN THIS ISSUE
    • Suleiman
    • How did the turkey get its name?
    • The Fez Feature
    • The mystical dervish.
    • Let's talk Turkey
    • Schliemann and Troy
    • Turkish fauna
    • In your corner
    • Wade in the water
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Things to do
    • BOOKENDS
    • GARDENING
  • CONTACT US
    • SUPPORT SERVICES