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Chicken Kabobs with Ginger and Jersey Fresh Peppadew Goldews

Chicken Kabobs with Ginger and Jersey Fresh Peppadew Goldews
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1 14oz jar Peppadew® Goldew Peppers
4 skinless, boneless chicken breasts
A 1 to 2 inch piece fresh root ginger, peeled
3 tbsp soy sauce
2 tbsp white wine vinegar
1 tsp honey
2 tbsp olive oil
1 tsp Chinese Five Spice seasoning
Salt and Pepper to taste



Soak 8 wooden kabob skewers in water for 20 minutes. Drain Peppadew® Goldews, reserving 1/2 cup of the liquid from the jar. Place the chicken breasts between sheets of wax paper and beat with a mallet or rolling pin until about half their thickness. Cut lengthways into ½ inch wide strips. Grate the ginger into a large shallow dish which is long enough to accommodate the skewers. Add the brine. Chop 2 Peppadew® Goldews finely and stir them in, with the soy sauce, vinegar, honey, olive oil and spice. Mix the marinade well. Cut the remaining Peppadew® Goldews in half. Drain the skewers. Thread a piece of Peppadew® Goldew on a skewer, then pierce the end of a strip of chicken. Weave it on the skewer, adding a piece of Peppadew® Goldew between alternate loops. Thread two more strips of chicken with Peppadew® Goldews onto the skewer. Fill the remaining skewers in the same way, but do not pack the chicken too tightly. Lower the skewers into the marinade and leave for 1 hour. Grill for 6 to 8 minutes until cooked through, basting with the remaining marinade. Serves 8


Recipe Courtesey of www.peppadewusa.com.

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Chicken Kabobs with Ginger and Jersey Fresh Peppadew Goldews
This is a QR Code
Scan here to get
this recipe on
your phone

1 14oz jar Peppadew® Goldew Peppers
4 skinless, boneless chicken breasts
A 1 to 2 inch piece fresh root ginger, peeled
3 tbsp soy sauce
2 tbsp white wine vinegar
1 tsp honey
2 tbsp olive oil
1 tsp Chinese Five Spice seasoning
Salt and Pepper to taste



Soak 8 wooden kabob skewers in water for 20 minutes. Drain Peppadew® Goldews, reserving 1/2 cup of the liquid from the jar. Place the chicken breasts between sheets of wax paper and beat with a mallet or rolling pin until about half their thickness. Cut lengthways into ½ inch wide strips. Grate the ginger into a large shallow dish which is long enough to accommodate the skewers. Add the brine. Chop 2 Peppadew® Goldews finely and stir them in, with the soy sauce, vinegar, honey, olive oil and spice. Mix the marinade well. Cut the remaining Peppadew® Goldews in half. Drain the skewers. Thread a piece of Peppadew® Goldew on a skewer, then pierce the end of a strip of chicken. Weave it on the skewer, adding a piece of Peppadew® Goldew between alternate loops. Thread two more strips of chicken with Peppadew® Goldews onto the skewer. Fill the remaining skewers in the same way, but do not pack the chicken too tightly. Lower the skewers into the marinade and leave for 1 hour. Grill for 6 to 8 minutes until cooked through, basting with the remaining marinade. Serves 8


Recipe Courtesey of www.peppadewusa.com.

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