This flavourful chicken kebab recipe uses seaweed seasoning (furikake) to add the nutritional boost of 5 different seaweeds to the dish!
Prep time 40 mins, cooking time 15 minutes
4 skinless, boneless chicken breasts
4 tbsp of Pacific Harvest Furikake (citrus, garlic or chilli)
juice & zest of 2 lemons
1 lemon thinly sliced
1/3 cup olive oil
1 clove garlic, crushed
salt & pepper
- Soak wooden skewers in water for at least 30 minutes.
- Cut chicken breasts into chunky cubes and place in a bowl with the lemon juice & zest, oil and garlic. Cover and leave to marinate for a few hours, or as long as you can.
- Pre-heat the grill to 200C. Thread the chicken pieces tightly onto skewers occasionally weaving in a thin lemon slice until all the chicken has been used. Sprinkle the kebabs generously with the Citrus Furikake and place the skewers on a rack in a heatproof dish. Position the dish so that the skewers are about 4 inches from the grill. Cook for about 10 min. on each side or until cooked through and toasted at the edges.
- Serve with salad and new potatoes.