Honey Gochujang Chicken Kebabs

• bendras laikas: 1 hour 29 minutes

Ingredientai

300g thinly sliced chicken

½ tsp paprika

Pinch of black pepper

½  tbsp gochujang paste

2 tbsp soy sauce

1 tbsp rice wine vinegar

1 tbsp honey

1 tsp chopped garlic

1 tsp chopped ginger

Pickled veggies:

½ small red onion sliced

¼ cucumber sliced

50ml distilled vinegar

200ml warm water

Gochujang mayo:

40g lighter mayo

¼ tsp gochujang paste

1 tsp rice wine vinegar

Pinch of salt

To serve:

2 flatbreads (I used the high protein ones from Tesco)

Tbsp honey

Tbsp soy sauce

Sesame seeds to garnish

Season the chicken with the paprika and black pepper.

Nurodymai

Add in the gochujang paste, soy sauce, rice wine vinegar, honey, chopped garlic and ginger. Mix well and leave to marinate for 30 minutes.

Make the pickled veggies by mixing all of the ingredients listed in a bowl.

When you are ready to cook, thread the chicken onto skewers. If using wooden ones, soak for 30 minutes.

Air fry for 12-14 minutes at 200 degrees celsius. Alternatively, bake for 15-17 minutes. Rotate part way through.

Next, make the gochujang mayo and toast the flatbreads according to packet instructions.

Once the flatbreads are toasted, spread the mayo over the bottom. Top with the pickled veggies.

Mix the honey and soy sauce together and brush over the cooked kebabs.

Scatter over the sesame seeds to garnish.

Calories per portion: 528 l Protein: 49.1g l Fat: 10.7g l Carbs: 54.8g