Sweet and sour kebabs in a frying pan
Votes: 1
Time: 4 hours 40 minutes
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
Nutritional value per serving:
Calories 152, total fat 7 G., saturated fats 2 G., proteins 12 G., carbohydrates 11 G., fiber 1 G., cholesterol 36 mg, sodium 187 mg, sugar 7 G.
Calories 152, total fat 7 G., saturated fats 2 G., proteins 12 G., carbohydrates 11 G., fiber 1 G., cholesterol 36 mg, sodium 187 mg, sugar 7 G.
The flavor of these sweet and sour kebabs is enhanced by one secret ingredient: Calabrian chili paste. It offers a pleasant, warm flavor without being too spicy and pairs perfectly with the sweet and sour chicken kebabs marinade. Thread the marinated chicken onto skewers, alternating with pineapple and bell pepper (all ingredients should be roughly the same size), and grill, brushing with a tart glaze for a delicious sheen.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/4 cup + 2 tbsp apricot jam
- 2 tablespoons tamari or soy sauce
- 1.5 tsp Calabrian chili paste
- 0.5 tsp. dark sesame oil
- 1 chicken breast (220 g), cut into 2 cm cubes.
- 1 red bell pepper, diced into 2cm cubes.
- 2 cups pineapple, cut into 2cm cubes
- 1 tbsp. l. olive oil
- Special equipment: twelve 25cm long bamboo skewers (soak in water)
We recommend
Recipes with similar ingredients: chicken breasts, Calabrian pepper (paste), sweet pepper, Pineapple, Apricot jam, soy sauce
Cooking the dish according to the recipe:
- In a large zip-lock bag, combine 1/4 cup apricot jam, tamari, chili paste, and sesame oil. Add the diced chicken and stir. Marinate in the refrigerator for at least 4 hours or overnight.
- Heat a grill pan over medium heat. Thread the ingredients onto each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
- Drizzle the kebabs with olive oil and place them on a hot grill pan. Cook, turning frequently, until the chicken is cooked through and the edges of the pineapple are golden brown, about 10 minutes.
- Meanwhile, combine the remaining marinade and the remaining 2 tablespoons of apricot jam in a small saucepan and bring to a boil. Brush the kebabs with this mixture 2-3 times during grilling.
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