Chicken Skewers in BBQ Sauce Galbi O'Food
Together with Culinary Practice We invite you to a Korean-style barbecue. Why Korean? Because Beata used a unique marinade based on fruit puree and naturally brewed soy sauce, imported straight from Korea. It makes the chicken juicy and aromatic, with an intriguing sweet and spicy flavor.
Number of servings
4
Sharpness level
MILD
Preparation time
20 min.
Difficulty level
EASY
INGREDIENTS
Marinade:
- 2 tsp House of Asia chili paste
- 1 large teaspoon House of Asia ginger paste
- 3 tablespoons House of Asia soy sauce
- 4 tablespoons Marinade for beef galbi BBQ 280g O'Food
- 2 garlic cloves
Skewers:
- 500 g chicken fillet
- 200 g mushrooms
- 1 large red pepper
- 1 large zucchini
Pickled cucumbers:
- 4 tablespoons House of Asia rice vinegar
- 1,5 tablespoons House of Asia light soy sauce
- 1,5 teaspoons of previously roasted House of Asia sesame
- 6 pieces of field cucumbers
- 2 teaspoons of brown sugar
- 0,5-1 teaspoon of hot
- 2 tablespoons chopped chives
A METHOD OF PREPARING
- Slice the fillet and vegetables. Cut larger mushrooms in half, leaving those roughly the size of meat whole.
- Prepare the chicken marinade. Pour the soy sauce, ginger, chili powder, minced garlic, and Korean BBQ marinade into a bowl. Mix thoroughly. Add the sliced chicken and let it marinate for at least 30 minutes.
- Thread the chicken and vegetables onto skewers. Grill for about 10-12 minutes, turning every 2-3 minutes.
- Pour vinegar, soy sauce, sugar, and chili pepper into a bowl. Stir, then add the sliced cucumbers (no need to peel them), sesame seeds, and chives. Stir. Set aside for at least 20 minutes (you can prepare these cucumbers the day before).
- Serve the skewers with cucumbers, additional Korean BBQ dip, and bread, e.g. briefly grilled pita bread.
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