If using wood or bamboo skewers, soak in water at least 10 minutes. In a medium bowl, combine gochujang, oil, honey, vinegar and garlic powder. Cut each chicken thigh into 9-12 bite-size pieces.

Boneless chicken thigh marinated in a mix of spices and yogurt along with a tangy flavour of lime. Pan fried to perfect, serve kalmi kebab with a bowl of mint chutney and onion rings.

The first and most important step to making healthy chicken seekh kebabs is selecting the right kind of meat. Opt for lean chicken breast or thigh meat as they are lower in fat compared to other types ...

Cut each chicken thigh into three or four strips. Thread the chicken strips onto the skewers. Toast the sesame seeds in a small frying pan. To cook the skewers, heat a large frying pan over a ...

If you think chicken kebabs sound boring, I don’t blame you. Usually they are. And dry. But not this recipe. I never do, but if you have leftovers, unskewer them and toss with greens ...

You don't want to burn the chicken, so a nice even heat is required. Thread the thighs onto two large skewers (you can use one if you like, but two makes it more stable) or a spit. They should be ...

Soak eight mini or 12 large skewer sticks in warm water. 1 Kebabs Cut the chicken into cubes (large enough so that 2-3 cubes fit on each skewer) and place in a marinade dish. 2 Combine the remaining ...

Pump up the barbecue for these quick-to-marinate chicken thighs. While they are marinating, get the cauliflower cooked and ready; it is almost nicer at room temperature. If you are like me ...