Char Siu Grilled Chicken and Halloumi Skewers with Citrus Rocket Salad
What You Will Need
Ingredients
- For Skewers:
- 450g Boneless chicken thighs, cut into quarters
- 200g Halloumi, cut into 3cm cubes
- 3 tbsp Sesame seeds, toasted, to garnish
- 2 tbsp Oil
- For Salad:
- 50g Rocket leaves
- 50g Baby kale leaves
- 2 Grapefruits (or oranges), peeled & sliced into segments
- 2 Avocados, peeled, scooped & sliced
Sauce Mix
- 4 tbsp Lee Kum Kee Char Siu Sauce (+ extra for basting)
- 2 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Honey
Dressing
- Salad Dressing:
- 2 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Lee Kum Kee Premium Soy Sauce
- 2 tsp Honey
- 2 tsp Ginger, minced
- 1 Garlic clove, crushed
- ½ Grapefruit, juice only
Made with
Lee Kum Kee products
How to make it
Thread chicken and halloumi onto skewers. In a bowl whisk the sauce ingredients together. Brush sauce mix over skewers, then place on a lined baking tray and leave to marinate in the fridge for at least 30 minutes.
Whisk salad dressing in a small jug until well combined. Place all prepared salad ingredients in a serving bowl and toss with salad dressing.
Preheat the oven grill to 220°C. Grill skewers for 20 minutes, turning and brushing with Lee Kum Kee Char Siu Sauce every 5 minutes, until caramelized and the chicken is cooked through. Sprinkle sesame seeds on salad and serve with skewers.