INGREDIENTS:
Filipino Chicken Adobo Kebabs:
- 1 lb / 453 gr free-range organic chicken breast, cut into 1½-inch chunks
- ½ cup / 125 ml water
- ¼ cup / 60 ml apple cider vinegar (or raw coconut vinegar)
- 2 tablespoons organic wheat-free soy sauce (or coconut aminos)
- 1 tablespoon fish sauce
- 2 garlic cloves, minced
- ½ tablespoon raw organic honey
- ½ teaspoon red pepper flakes
- 1 teaspoon black peppercorns
- 2 whole anise pods
- 1 bay leaf
- Chopped cilantro to serve
Sriracha ketchup:
- 8 tablespoons ketchup
- 2 tablespoons Sriracha
- 1 tablespoon raw organic honey
- 2 teaspoons freshly squeezed lime juice
- 2 teaspoons finely chopped fresh cilantro leaves
- 1 teaspoon white vinegar (or rice vinegar)
INSTRUCTIONS:
- In a bowl combine water, apple cider vinegar, soy sauce, fish sauce, honey, red pepper flakes, black peppercorns, anise pods and bay leaf. Set aside.
- In a shallow sealable container or in a large Ziploc bag, combine chicken chunks and marinade.
- Cover (or seal) and marinate in the refrigerator for at least 30 minutes (marinate overnight for fullest flavor.)
- In the meantime make Sriracha ketchup. In a small bowl, whisk together ketchup, sriracha, honey, lime juice, cilantro, and vinegar in a small bowl. Set aside.
- Remove the chicken chunks from the marinade and skewer onto stainless steel skewer (or bamboo sticks that have been soaked in water for 5 minutes).
- Heat a grill or a grill pan to medium-high (if you’re using an outdoor grill lightly oil the grates.)
- Grill the chicken kebabs until golden brown and cooked through, about 6 to 8 minutes.
- Sprinkle with chopped fresh cilantro and serve with Sriracha ketchup on the side.
Source: The Iron You
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