Chicken breast fillets 4-6
½ cup soy sauce
½ tsp sweet paprika
1 tsp mixed herbs
If you are not making the recipe to cook straight away you will need to soak the bamboo skewers. If you are making the recipe to freeze you can skip the soaking.
Cut the chicken fillets into small chunks, trying to keep the pieces roughly the same size so they will cook evenly.
Thread the chicken onto the skewers, snip off the pointy end of the skewer (you can skip this if not freezing) and put them in a large dish.
Mix together the soy sauce, garlic (as much or as little as you like), paprika and herbs and pour over the chicken, making sure it is well coated.
If you are freezing the chicken sticks then carefully pack them into a freezer bag and add any remaining marinade in with them. Double bag them just to be sure the sticks don’t poke through and pop them in the freezer.
If you are cooking them without freezing then allow them to sit in the marinade, in the fridge, for as long as you can.
To cook, defrost (if needed) and then heat a little olive oil in a pan until hot, added as many chicken sticks as you can fit in a single layer. Cook, turning, till all side are browned then pop them on a tray in a moderate oven for 15 minutes to make sure they are cooked through.
Serve with flat bread, salad and garlic yogurt dip.
Yogurt Dip2 cups plain Greek yogurt.
1 tbsp minced garlic or, 2-3 cloves of fresh garlic finely chopped
mint to taste.
lemon juice to taste
Place the yogurt in a bowl, mix in the garlic.
Chop some mint (we like to use a lot) finely and add to the yogurt.
Add a squeeze of lemon juice and mix well.
slightly modified from the recipe at Picklebums