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Serves
US | Metric
Ingredients
Chicken
  • 4 Large chicken breasts or 8 thighs
  • 4 Long wooden kebab skewers
  • 1 Large potato
  • 6 tbsps Linghams sweet chilli sauce
  • 1 tbsp Gochujang
  • 3 tbsps Honey
  • 2 tbsps Rice vinegar
  • 2 tbsps Light soy sauce
  • Sesame seeds
Pickled radish and cucumber
  • 10 Radishes
  • 1 Cucunber
  • 2 tsps Sugar
  • 1 tsp Salt
  • 3 tbsps Rice vinegar
  • Black sesame seeds
Sweet Chilli Chicken Kebab Sweet Chilli Chicken Kebab
Sweet Chilli Chicken Kebab

Sweet Chilli version of kebab house chicken donner. Perfect slapped in a wrap or over noodles...

Prep 20 minutes
Total 5 hours

Slice your chicken breasts into medium sized strips about the length of your thumb.. Mix with the other ingredients (apart from the spud) and leave in the fridge for 2 or 3 hours. The pickle is simple, just slice the veg real thin and combine with the other ingredients and refrigerate until you serve.


Preheat your oven to 180℃ . Your going to use the potato as the base of your kebab, so slice about a quarter off so you have a flat base and place the cut side face down on a baking sheet or heatproof tray. You then need to take your skewers and push the blunt side into the spud. Place them close together, spike side up. You should now have a potato base with some skewer spikes coming out the top pointing straight up. Now skewer the chicken to make a meat tower with a potato base, cover loosely with foil and pop in the oven for 30 mins. After 30, remove the foil and give it 10 to 15 minutes more to get a charred outside.


Serve over noodles, with a fried egg and some cucumber pickle.

Sweet Chilli Chicken Kebab Sweet Chilli Chicken Kebab
Sweet Chilli Chicken Kebab

Sweet Chilli version of kebab house chicken donner. Perfect slapped in a wrap or over noodles...

favorite
print
like
Prep 20 minutes
Total 5 hours
Serves
US | Metric
Ingredients
Chicken
  • 4 Large chicken breasts or 8 thighs
  • 4 Long wooden kebab skewers
  • 1 Large potato
  • 6 tbsps Linghams sweet chilli sauce
  • 1 tbsp Gochujang
  • 3 tbsps Honey
  • 2 tbsps Rice vinegar
  • 2 tbsps Light soy sauce
  • Sesame seeds
Pickled radish and cucumber
  • 10 Radishes
  • 1 Cucunber
  • 2 tsps Sugar
  • 1 tsp Salt
  • 3 tbsps Rice vinegar
  • Black sesame seeds

Slice your chicken breasts into medium sized strips about the length of your thumb.. Mix with the other ingredients (apart from the spud) and leave in the fridge for 2 or 3 hours. The pickle is simple, just slice the veg real thin and combine with the other ingredients and refrigerate until you serve.


Preheat your oven to 180℃ . Your going to use the potato as the base of your kebab, so slice about a quarter off so you have a flat base and place the cut side face down on a baking sheet or heatproof tray. You then need to take your skewers and push the blunt side into the spud. Place them close together, spike side up. You should now have a potato base with some skewer spikes coming out the top pointing straight up. Now skewer the chicken to make a meat tower with a potato base, cover loosely with foil and pop in the oven for 30 mins. After 30, remove the foil and give it 10 to 15 minutes more to get a charred outside.


Serve over noodles, with a fried egg and some cucumber pickle.