The combination of savoury and sweet or meat and fruit in kebabs provides a pleasant change of diet. The choice of ingredients for the kebabs should also result in a colourful combination making the dish look attractive.
Serves: 4 people
1/2 tin longans (drained)
1/2 tin pineapple cubes (drained)
1 small green pepper (cut into squares or triangles)
200 g boneless chicken (cut into bite-sized pieces)
200 g fish fillet (cut into cubes)
4 - 5 fresh button mushrooms (sliced into half lengthwise)
4 cherry tomatoes (sliced into halves)
3 tablespoons barbecue sauce
2 tablespoons oyster sauce
8 satay sticks
2 tablespoons soya bean oil
1.
Marinate chicken pieces in barbecue sauce and a sprinkle of pepper for about 15 minutes.
2.
Marinate fish cubes in oyster sauce for the same period of time.
3.
Heat a pan with 1 tablespoon oil and lightly stir fry chicken till cooked. Turn off heat and leave aside to cool. Do the same with the fish.
4.
Pierce ingredients on satay sticks in any preferred order, making sure that the chicken and fish are separated by fruit or vegetables.
5.
Brush kebabs with a little margarine and grill 5 to 8 minutes before serving.
