Chicken Teriyaki Kebabs and Potato and Carrot Rostis (Meat)

Member Name: jesperado

Product:	Meat
Date:	11/03/09 (49 review reads)
Rating:

Advantages: Tasty, easy to make

Disadvantages: None really

As you may have noticed from my other recipes, I tend to use guesswork more than measurement when it comes to cooking. I find this the most satisfying way to cook, relying on my taste buds to guide me rather than following a recipe to the letter. So here is another of my dead simple slapdash recipes - who knows, maybe one day I'll produce a cookbook!

Chicken Teriyaki Kebabs with Potato and Carrot Rostis

First you need to soak some bamboo skewers in some water. You can get big bags of these quite cheap from supermarkets like Sainsbury's. Soaking them in water stops them from burning and stops the kebab sticking to it so much.

Dice a raw chicken fillet or two into inch square chunks - you could use pre-diced chicken pieces to save time if you like. Chop some mushrooms, courgettes and peppers into chunks. You can use any veg you like really but I particularly like mushrooms and red peppers with the chicken.

Alternate between pieces of chicken and veg on the skewers and place the kebabs on a baking tray. I've found that 3 kebabs using most of the length of the skewer is just right for each person.

Heat the grill to a medium heat. Whilst it is heating up, mix together some sesame oil, soy sauce, sweet chilli sauce (or chilli flakes and honey) and black pepper and pour the mixture over the kebabs. Turn the kebabs to make sure they are covered all over and place the baking tray under the grill.

While the kebabs are cooking, grate a large potato and carrot, squeeze out the excess moisture placing the fairly dry grated potato and carrot into a mixing bowl. Add a beaten egg to the mixture and season with a little salt and pepper.

Heat some oil in a frying pan to a high heat and add small dollops of the mixture, pressing it down with a spatula until it is flat and quite thin. Fry on both sides until brown and crispy then place on some kitchen roll to get rid of excess oil.

The kebabs are done when they look cooked - it really is that simple. I usually cut into one of the chicken pieces to check it is cooked through.

Serve the kebabs on their skewers with a few rostis and some salad.

I love this recipe as it is so simple to make but so full of flavour. You can make it as healthy or indulgent as you like by experimenting with different sauces for the kebabs. It's also really fun to make and if you want to make it for tea but know that you won't have much time in the evening you can make the kebabs the night before and allow it to marinade in the sauce for a fuller flavour. It's also a really fun food for kids and the way it's cooked makes the vegetables taste quite sweet so you can get them to try something that they might not otherwise eat. It's also pretty cheap and the chicken stays nice and moist as you cook it.

Summary: A tasty simple dish that can also be made with tuna