Asian BBQ Recipe - Daily Dish Recipe #3306

Recipe

Asian BBQ

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Asian BBQ

Chicken skewers coated in a braai sauce, served with roasted turnips and leeks and a fresh slaw.




Ingredients to serve 2

  • 4 x turnips – cut into wedges (1cm)
  • 2 x leeks – cut in half lengthways & slice (1cm)
  • 2 tbsp x Carb Smart BBQ Sauce
  • 250g x chicken fillets
  • 4 x skewers
  • ¼ x red cabbage – slice thinly
  • 2 x spring onions – slice thinly at an angle
  • 5g x fresh coriander – chop leaves roughly
  • ½ clove x garlic – peel, grate finely & chop
  • ½ x lemon – zest & juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 8 x turnips – cut into wedges (1cm)
  • 4 x leeks – cut in half lengthways & slice (1cm)
  • 4 tbsp x Carb Smart BBQ Sauce
  • 500g x chicken fillets
  • 8 x skewers
  • ½ x red cabbage – slice thinly
  • 4 x spring onions – slice thinly at an angle
  • 10g x fresh coriander – chop leaves roughly
  • 1 clove x garlic – peel, grate finely & chop
  • 1 x lemon – zest & juice
  • salt & pepper (from your pantry)
  • olive oil (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Lemon: Using the fine side of a box grater, grate the peel to create zest. Cut in half and juice.

Step 3

Turnips and leeks: Place separately on a tin foil lined baking tray with a drizzle of olive oil. Season with salt and pepper and mix to coat. Arrange in a single layer (leaving space for the chicken skewers) and roast for 20 minutes until golden.

Step 4

Chicken: Mix HALF the Carb Smart BBQ Sauce with the chicken and season with salt and pepper. Thread the chicken fillets onto the skewers in a zig zag manner (see inset pic). After the veggies have cooked for 10 minutes, add the skewers to the same tray (making sure not to let them touch) and roast for 8-12 minutes until cooked through. In the last minute, coat the chicken with the REST of the sauce.

Step 5

Slaw: Mix together red cabbage, spring onions and coriander and dress with the garlic, lemon zest, lemon juice and a glug of olive oil. Season with salt and pepper.

Step 6

Serve the chicken with the roast veggies and slaw on the side.