Sesame Chicken Prawn Skewers Recipes

Steps:

• Soak bamboo skewers in warm water for 1 hour.
• While skewers soak, mix teriyaki sauce, sesame oil, lemon juice, garlic, and sweetener together in a large glass or ceramic bowl. Add chicken, cover the bowl with plastic wrap, and marinate in the refrigerator for at least 1 hour; the longer you marinate, the better the flavor.
• Preheat the oven to 350 degrees F (175 degrees C).
• Thread chicken onto bamboo skewers and place on a nonstick shallow baking pan. Discard marinade. Sprinkle chicken with sesame seeds.
• Bake in the preheated oven until chicken pieces are no longer pink in the centers and juices run clear, 30 to 40 minutes.

Steps:

• Cut each chicken breast into 4 long strips.
• Combine all marinade ingredients and marinate chicken strips in the refridgerator for 3 hours.
• Preheat oven to 175°C.
• Wet wooden skewers and thread chicken strips onto skewers.
• Pour some of the marinade on the bottom of an ovenproof pan, place the skewers in the pan and sprinkle them with sesame seeds.
• Bake for 20 minutes or until done.

Steps:

• Peel and devein the prawns, leaving the tail intact for presentation.
• Combine all of the remaining marinade ingredients and toss thru the prawns.
• Refrigerate 30 minutes only. (do not allow to marinate longer than the 30 minutes).
• Remove the prawns from the marinade and thread onto the skewers.
• Roll the skewered prawns onto the sesame seeds using a dinner plate or chopping board.
• BBQ or grill on high for approx 2 minutes each side.

Steps:

• For dressing:
• Puree honey, ketchup, sesame oil, green onions, garlic, and ginger in processor until smooth. With machine running, gradually add soy sauce. (Dressing can be made 1 day ahead. Cover and refrigerate.)
• For slaw and skewers:
• Combine first 6 ingredients in large bowl. Cover slaw and refrigerate. (Can be made 4 hours ahead. Keep refrigerated.)
• Mix chicken with 1 cup dressing in medium bowl to coat. Marinate chicken 1 hour at room temperature.
• Prepare barbecue (medium-high heat). Thread 1 chicken strip onto each wooden skewer. Sprinkle chicken with sesame seeds. Grill skewers until chicken is charred and cooked through, about 3 minutes per side. Transfer chicken skewers to plate.
• Toss slaw with 1/3 cup of remaining dressing. Divide slaw among 8 plates. Top slaw on each plate with 2 chicken skewers and serve.

Steps:

• Soak 8 wooden skewers in cold water for 30 minutes.
• To make the zathar spice mix, put the sesame seeds into a dry frying pan and toast over medium heat until golden and aromatic. Remove, let cool then transfer to a spice grinder (or clean coffee grinder). Add the thyme and salt and then blend to a coarse powder. Alternatively, use a mortar and pestle. You will need 3 tablespoons for this recipe (put the remainder into an airtight container and keep in a cool place for future use).
• Put the 3 tablespoons of zathar spice mix and olive oil into a shallow dish and mix well. Cut the chicken into bite-sized pieces, add to the Zathar oil and toss well until coated. Let marinate in the refrigerator for at least 2 hours.
• Preheat the barbecue, then thread the chicken pieces onto the soaked wooden skewers and cook over hot coal for 2-3 minutes on each side. Remove from heat, let rest briefly, sprinkle with chilli oil and lemon juice and serve hot with salad or pita bread.