Ingredients
CHICKEN KEBABS:--
4 boneless chicken breasts (save the skin)
¼ tsp SIDS CRAZY LEMON
¼ tsp ground black pepper
1 red capsicum
1 orange capsicum
1 red onion, small
½ pineapple, peeled & cored
8x 30 cm skewers
SWEET & SOUR SAUCE:--
1 tbsp oil
2 cloves garlic, minced
¼ cup tomatoes
3 tbsp SIDS LOW SUGAR RASPBERRY VINEGAR
2 tbsp packed brown sugar
2 tbsp GF soy sauce
1 tsp sesame oil
Directions
If using bamboo skewers, soak in water 24 hours previous.
Sweet & Sour Sauce:-- Heat oil over medium-low and cook garlic until fragrant, about 2 minutes. Stir in tomatoes, SIDS LOW SUGAR RASPBERRY VINEGAR, brown sugar and soy sauce then bring to boil. Reduce heat to simmer then remove lid and stir occasionally until thickened, about 8-10 minutes. Stir in sesame oil. (make ahead & keep in fridge) Pour into 2 serving bowls. Re-oil pan and fry until crispy, strips of chicken skin. Drain skin on a paper towel.
Chicken Kebabs:-Cut chicken breast into 4 cm cubes and sprinkle with SIDS CRAZY LEMON and pepper. Cut pineapple, capsicums and onion into 4 cm pieces.
Onto each skewer, thread alternately red capsicum, chicken, onion, orange capsicum, chicken skin and pineapple until the skewer is full. (leave room to hold each end)
Place skewers on oiled medium-high grill and close lid. Turn often and baste occasionally, using 1 bowl of Sweet & Sour Sauce, for about 15 minutes.
