Fynbos Marinated Chicken Skewers Recipe
Rozendal vinegar makes an excellent marinade, because it is packed with complex, tangy flavours and it will soften your meat. Add some honey and thyme to make a deliciously simple, sticky basting sauce that works wonderfully on chicken, pork and lamb – great in the pan, but equally great on the fire. The sugar content and the colour of the vinegar creates a beautifully dark and glossy finish. Don’t forget to season well with salt & pepper.
Ingredients: (makes about 6 skewers)
4 large chicken breasts, cut into bite-size cubes
60 ml Rozendal Fynbos Vinegar
45 ml honey
15 ml chopped thyme leaves
salt & pepper
olive oil, for pan-frying
Place the chicken cubes in a medium size bowl, then add the vinegar, honey, thyme and season generously with salt & pepper. Mix well to coat all over, then leave to stand in a cool place to marinate for 30 minutes (or in the fridge for up to 2 hours). Use clean hands to skewer the meat, then fry in a large non-stick pan until just cooked on all sides (don’t overcook, as it will go dry). If you are braaing over a fire, use the marinade juices to keep on basting the skewers while cooking. Serve immediately with a side salad or salsa.