These chicken kebabs are marinated in a delicious mustard-soy marinade. Afterwards they are grilled and served with a salad. That way you get a nice and skinny meal. Ideal for January.
I make this marinade in the summer when we grill skewers on the bbq. Most of the times I add a tablespoon of honey to the sauce so that the chicken (or pork) gets a nice glaze. But for January I'm still inclined to omit it (the good intentions huh!). The orange juice, added to the marinade makes the meat tender. Sesame and soy gives an Asian accent.
This time I made a delicious arugula salad to go with it, because I find that the peppery flavor gives such a nice addition to the kebabs. But of course any type of lettuce is a good choice.
Chicken kebabs marinated in soy mustard
- Juice of 1/2 orange
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 2 tablespoons sunflower oil
- 1 teaspoon mustard
- 1 teaspoon grated ginger
- 1 clove garlic
- 2 teaspoons sesame seeds
- Soak the satay skewers in water (so they won't burn when grilled).
- In a bowl mix the orange juice, soy sauce, sesame oil, sunflower oil and mustard until well blended.
- Add the ginger to the marinade.
- Squeeze the garlic clove into the marinade.
- Mix the marinade well.
- Cut the chicken into cubes 2 x 2 cm and mix them with the marinade. Cover the bowl and store in the refrigerator.
- After 30 minutes marinating, you put the chicken on the satay sticks.
- Heat the grill pan until it is piping hot (that way the chicken does not stick to the grill pan).
- Grill the chicken on both sides, about 4 minutes or until done.