Ingredients
- 600 gchicken fillets or beef fillet (or 300 g of each)
- As neededbamboo skewers, soaked in warm water
- 5 mlStaffords Garlic Paste (for the marinade)
- 5 mlStaffords Ginger Paste (for the marinade)
- 80 mlStaffords Thick Soy Sauce (for the marinade)
- 125 mlStaffords Teriyaki Sauce (for the marinade)
- 80 mlwater (for the marinade)
- To servefresh coriander leaves
Made with Staffords
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Method
Mix all the marinade ingredients together in a bowl.
Cut the chicken and/or beef into even-sized strips and place in 2 separate non-metallic bowls. Divide the marinade between them and toss well to coat.
Cover and refrigerate for at least 30 minutes, or overnight.
Thread the meat onto the soaked and drained skewers.
Preheat a pan or braai and grill the skewers for 2 – 3 minutes per side, or until cooked through.
Cook the remaining marinade in a small pan on the stove for 5 – 10 minutes, until reduced. Baste the cooked skewers with the sauce.
Serve with rice tossed with spring onion and toasted sesame seeds, topped with fresh coriander leaves.
