Serves 2, prep time 15 minutes, (plus 24 hours marinating), cooking time 15 minutes
INGREDIENTS
2 large chicken fillets
8 mini leeks
4 wooden skewers
(Soaked in cold water for 20 minutes)
A deep dish for overnight marination
FOR THE MARINADE
2 tsp soy sauce
1 tsp sesame oil
Juice from half an orange
1 tsp orange zest
3 tbsp honey
1 tsp finely grated fresh ginger
½ tsp smoky paprika
Salt & pepper
FOR THE SALAD
1 Lebanese cucumber
200g watermelon, deseeded
100g pomegranate seeds
2 mini leeks tops chopped
1 tbsp orange juice
Salt & pepper
TO SERVE
Steamed long-grain rice
Arabic flatbreads
METHOD
Prepare the marinade by combining all the ingredients in a bowl.
Soak the skewers in water for 20 minutes.
Cut the chicken into cubes; trim the top of the leeks and keep for the salad, cut the white part of the leeks into 2cm pieces.
Separate the chicken into four and start to build the kebabs, alternating the chicken and leeks onto the skewers.
Place the kebabs in a deep dish and pour over the marinade, cover and chill in the fridge for 24 hours.
(For the best results, turn the kebabs over in the dish after a few hours)
FOR THE SALAD
Using a mandolin or sharp knife slice the cucumber into thin slices, add to a bowl with the remainder of the ingredients, pour over the orange juice and season. Cover and chill.
FOR THE KEBABS
Remove the kebabs from the dish, pour the remainder of the marinade into a small pan and simmer over a medium heat, once the marinade has reduced remove from the heat.
Heat some oil in a griddle pan (or cook on a BBQ), add the skewers to the pan and cook evenly on all sides, occasionally brushing with the extra marinade.
Meanwhile, prepare the steamed rice, serve the kebabs on flatbreads with rice and salad.
