Grilled Poultry Skewers
- For the chicken skewers
- 400 grams Chicken breasts
- 200 milliliters chicken stock (from a jar)
- 125 milliliters soy sauce
- 20 grams sugar
Soak the bamboo skewers in water.
Cut the chicken into cubes about 2 cm (approximately 3/4 inch) thick.
Briefly boil the chicken stock, soy sauce and sugar.
Thread the chicken onto the skewers, then dip into the sauce, drain and grill on a table grill 3-4 minutes, until browned on all sides.
Rinse the turkey with cold water and pat dry with paper towels. Process in a meat grinder to grind. Mix with egg yolks, cornstarch, soy sauce, sugar, curry powder and paprika. Cut the chile pepper in half, remove the seeds, rinse and finely chop. Mix in the chile pepper and cilantro. Season ground meat with pepper. With wet hands, shape mixture into small meatballs. Thread several meatballs on skewers and grill on a table grill about 8 minutes while turning. Serve chicken skewers and turkey skewers hot.