Home » Food » Kimchi chicken kebabs with Napa cabbage salad and ginger dressing

Kimchi chicken kebabs with Napa cabbage salad and ginger dressing

SERVES 4

Ingredients

3 skinless chicken breasts
4 tbsp. kimchi (homemade or store-bought)
4 cm piece ginger, finely chopped
½ garlic clove, crushed
1 tbsp. lemon juice
½ tsp caster sugar
1 tbsp. rice vinegar
2 tbsp. olive oil
1 tbsp. sesame oil
150g Napa cabbage, shredded
100g red cabbage, shredded
4 breakfast radishes, thinly sliced
4 spring onions, thinly sliced
1 green apple, thinly sliced
½ bunch coriander, leaves picked and chopped
½ tbsp. black sesame seeds
½ tbsp. white sesame seeds

Method

Dice the chicken into bite-sized pieces and put in bowl. Add the kimchi and mix well to coat. Leave to marinate in the fridge for 3-4 hours. Put the ginger, garlic, lemon juice, caster sugar and rice vinegar in a small bowl and stir together. Gradually whisk in the olive and sesame oil. Season and set aside. Put the Napa and red cabbage in a bowl. Add the radish, spring onion, apple and coriander and mix well. Pour over half the dressing and turn to coat. Thread the chicken pieces onto metal skewers. Set a griddle pan with 1 tbsp. olive oil over a high heat. Add the skewers to the pan and cook, in batches if necessary, for 3-4 minutes on each side until lightly charred and cooked through. Serve the chicken skewers with the Napa cabbage salad and the extra dressing on the side.

PHOTOGRAPHY AND PROP STYLING: SUKAINA RAJABALI
WORDS, RECIPES AND FOOD STYLING: SARAH PRICE

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