Method
1. Make the marinade:Blend the Opies Lemon Slices, lemon syrup, Opies Stem Ginger, miso paste, fish sauce, and coriander into a smooth paste.
2. Marinate the chicken:
Toss the chicken pieces in the marinade until well coated. Cover and leave to marinate in the fridge for at least 1 hour.
3. Prepare the dipping sauce:
While the chicken marinates, mix all dipping sauce ingredients in a small bowl. Set aside.
4. Thread and cook:
Thread the marinated chicken pieces onto skewers.
Grill, barbecue or cook in a hot griddle pan for 10–12 minutes, turning regularly until cooked through and nicely charred.
5. Cook the sides:
While the kebabs are cooking, prepare rice and steam or boil the tenderstem broccoli until just tender.
6. Serve:
Drizzle some dipping sauce over the cooked kebabs, and serve the rest on the side. Plate up with rice and broccoli for a zingy, satisfying meal.
Ingredients
For the kebabs:
• 2 chicken breasts, cut into 3–4cm chunks
• 4 Opies Lemon Slices in Juice
• 1 tbsp syrup from the Opies Lemon jar
• 1 piece Opies Stem Ginger, roughly chopped
• 1 tsp white miso paste
• 1 tsp fish sauce
• Small handful fresh coriander
For the dipping sauce:
• 2 tbsp soy sauce
• 1 tsp chilli flakes
• 1 tbsp white wine vinegar
• 1 tbsp honey
• 2 Opies Lemon Slices, finely chopped
To serve:
• White or brown rice
• Tenderstem broccoli
