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Chicken kebabs reminisccent of trip to Spain

Chicken kebabs take on a European flair with this cole slaw.
October 12, 2005 - By BILL MILLIGAN

For the Call

When my wife and I went to Spain we sandwiched good meals in between trips to see boring churches Christian, Buddhist and Arab.

There was one good beer made in Spain. I always try and drink the local brew when I travel, but usually I had to fall back on German beer while I was visiting Spain.

The highlight of the bars were the little finger foods, or Tapas.

Of course I wouldn't eat anything with fish in it if there were other alternatives and there usually were.

This chicken is similar to a meal we had in a clean little bar after visiting the Picasso Museum in Malaga. My portions are quite a bit larger than those served in Spanish bars, but no one's complaained yet.

The slaw would be an extra charge at a Tapas bar, but I'll let you have it no charge.


Chicken Kebabs With Slaw

cup honey

cup ketchup

cup sesame oil

1 bunch green onions

3 garlic cloves minced

1 tablespoon ginger, minced

cup soy sauce

2 cups green cabbage

2 cups red cabbage

1 red pepper, julienned

1 green pepper, julienned

1 carrot julienned

bunch green onions, julienned

4 chicken breast halves cut into bite sized pieces

16 wooden skewers soaked at least one hour

2 tablespoons sesame seeds

For Dressing:

Puree honey, ketchup, sesame oil, green onions, garlic and ginger until smooth. With machine running, gradually add soy sauce.

This dressing can be made a day ahead. Cover and refrigerate.

For Chicken:

Mix chicken with a cup of the dressing to coat. Marinate for an hour at room temperature.

Prepare the grill. Place chicken bites on skewers and sprinkle with sesame seeds. Place chicken on grill exposing each side to heat for three minutes. Transfer to plate.

For Slaw:

Toss red and green cabbage, red and green peppers, carrots and green onions with remaining dressing and divide among plates. Top each plate with two chicken skewers and serve.

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