The classic chicken kebab is given a modern makeover with a zesty macadamia satay glaze.
Ingredients
3 cloves garlic, crushed 1 tsp chilli paste, optional
1 tbsp tamarind 2 tsp sugar
½ cup coconut milk 2 tbsp honey
12 macadamia nuts, ground 2 stalks lemongrass, finely chopped
1 lime, juice and zest 12 plain chicken thigh kebabs
4 tbsp macadamia oil 2 tbsp Lesnie’s macadamia satay glaze
Method
1. Using a large bowl and whisk, combine the garlic, chilli paste (if desired), tamarind, sugar, coconut milk, honey, macadamia nuts, lemongrass, lime juice and zest.
2. On a tray, separate the kebabs and drizzle with macadamia oil. Evenly coat the kebabs with the mixture and marinate overnight.
3. To cook, pre-heat your Convotherm on combination to 180, set to cook for 8 minutes, with crisp and tasty on level 1 or to the level that suits your business. While the oven is preheating, season the kebabs with salt and Lesnie’s ground black pepper, individually place the kebabs on the Convotherm grill tray. After the 8 minutes, ensure they are cooked through. If they are still a little pink, allow to rest through in the oven as to not overcook and dry out the chicken.
4. To serve, depending on the seasonality, pilaf rice or a fresh herb salad. But don’t forget the Lesnie’s macadamia satay glaze. To make the glaze, slowly whisk in some warm water until you reach your desired consistency. If you prefer a little more of a tangy glaze, Bunzl suggests adding in some lime juice. Lesnie’s macadamia satay glaze will help bring out the natural flavours of the chicken and spices.
