Egmont Honey & Lemongrass Chicken Kebabs

These kebabs are utterly moreish and we think they might just become a staple on your dinner table. Make a double batch so that no one misses out!

Serves: Makes approx. 8 kebabs

Prep Time: 20 minutes

Cook Time: 15 minutes

Ingredients

• ¾ cup coriander, plus a few extra chopped leaves as garnish
• ¼ cup mint, plus a few extra leaves as garnish
• 6 kafir lime leaves, spines removed
• 1 lemongrass stalk, chopped
• 2 teaspoons freshly grated ginger
• 4 cloves garlic, peeled
• 1 tablespoon Egmont Honey
• 3 tablespoons olive oil
• 2 tablespoons tamari
• 1 tablespoon fish sauce
• 6 chicken thighs (approx. 750g)

Method

1. Put the herbs, lime leaves, lemongrass, ginger, garlic, honey, olive oil, tamari and fish sauce into the jug of a stick blender and blend until smooth.
2. Pour the marinade into a bowl.
3. Slice the chicken thighs into three lengthways so that you have long strips.
4. Put these strips into the marinade and using clean hands mix well to coat all the pieces.
5. Thread 2 or 3 pieces of chicken onto wet bamboo skewers then grill over a hot BBQ, turning to char each side, until cooked through. This will take 10 minutes or so.
6. Arrange on a platter, season with sea salt and scatter with the extra herbs then serve.