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Sticky Chicken Kebabs
Sticky Chicken Kebabs.jpeg


In a large bowl mix together the honey, soy sauce, sesame oil and fresh ginger.

Add the chicken strips to the marinade and stir until the chicken is evenly coated.  Cover the bowl with clingfilm and chill in the fridge for an hour or overnight.

When ready to cook, pre-heat the oven to 190C, 375F, Gas Mark 5.  Line a large baking tray with baking parchment or foil


Thread the chicken strips equally between 12 skewers and lay them on the baking tray.  Place in the oven for 25 minutes, turning over after the first 15 minutes.

Fantastic hot or cold served with salad, couscous or rice.

NB. These can also be cooked on a BBQ

Serves 4
Prep time: 10 minutes + 60 minutes chilling time
Cooking time: 25 minutes

Per portion

Calories: 267

Fat: 4.5g

Saturates: 0.9g

Carbs: 13.2g

 of which sugars: 12.9g

Fibre: 0.1g

Protein: 43.7g

Salt: 2g


• 3 tbsp’s honey

• 3 tbsp’s soy sauce

• 2 tsp’s sesame oil

• 1 tsp fresh ginger, finely grated

• 4 skinless chicken breasts (approx.160g each), cut into strips

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