Sesame Chicken on Skewers
- 12 Wooden skewers
- 1 walnut-sized pieces ginger
- 1 garlic
- 1 Lime
- 2 tablespoons light sesame oil
- 2 tablespoons Hoisin sauce
- 3 Chicken breasts (each about 350 grams)
- 1 bunch Radish
- ½ Cucumber
- 1 tablespoon Fish sauce
- Aluminum foil
- vegetable oil (for greasing)
- 2 tablespoons peeled Sesame seeds
- 8 stalks cilantro
Soak wooden skewers in a bowl of water, so they do not burn on the grill.
For the meat marinade peel the ginger and garlic, finely chop both. Squeeze the lime. Then stir in 2 tablespoons of lime juice with the ginger, garlic, sesame oil and hoisin sauce.
Cut the chicken breasts lengthwise into thin strips and marinate in the hoisin marinade.
Meanwhile, rinse and cut radishes lengthwise into thin columns or slices. Rinse the cucumber and cut into 6 cm (approximately 2 inches) long pieces. Then cut the cucumber pieces lengthwise into thin slices. Mix the radish and cucumber slices with the juice of one lime and fish sauce in a bowl.
Cover baking sheet with aluminum foil, lightly greased with oil.
Thread marinated chicken strips on the soaked wooden skewers and place on aluminum foil.
Turn on the oven grill. Place the oven rack in the second track from the top of the oven and place the skewers in. Grill the chicken skewers about 5 minutes, turn the skewers and cook for another 5 minutes. Sprinkle sesame seeds on the chicken skewers and serve with the radish-cucumber salad. Garnish with cilantro sprigs.