KHEBABS

 Happy new month! :) It's the month of Skyler's birth which makes it a public holiday on my calendar. I've been having too many treats ***guilty smile***, time to cut back and eat healthy, so I can treat myself on Skyler's birthday coming up this week.

She's going through a pink phase, so everything, I mean everything has to have a touch of pink. I'm super excited, i'm trying Amanda Retke's "I am baker" rose cake tutorial, Finger's crossed, everything turns out great. Ok, here are my chicken Khebabs, string beans and corn on the cob.

You'll need:

• 4 skewers soaked

• 11/2 chicken breast

• Mushrooms, green peppers, carrots and onions

• Corn

• String beans

 

• Cabbage

• Ginger

 

• Salt

 

For marinade:

 

• 2 tablespoon soy sauce
• 1 tablespoon vinegar
• a little bit of fresh ginger grated(1 teaspoon)

 

Directions:

• Clean and chop up the chicken breasts.
• Mix the soy sauce, vinegar and grated ginger together in a bowl, put the chicken in the marinade. I like to mix mine up in a ziplock bag; leave it in the fridge for about an hour or longer, sometimes I leave it overnight

 

• Chop up the vegetables and coat them with some marinade. Put the oven on high, arrange your vegetables and chicken on the skewers
• Put the Khebabs in the oven for about 20mins, let it cook, when the edges of the veggies are a bit brown you'll know it's ready, careful not to let the breasts dry out, you should know your oven, so work it accordingly

 

For Corn:

 

• While the Khebabs are in the oven put the corn on the fire, boil for about 20mins, sprinkle salt and a little bit of butter.

• Blanche the string beans after cleaning them, put the olive oil in the pan, put the string beans in the oil, toss it around, add the cabbage when the beans are almost done; cooking time about 5-10mins. You want it to have a bit of crunch not too soggy; so watch it. Sprinkle salt and black pepper, plate your meal and enjoy!