This recipe has been submitted by Tommy Miah
“Entrepreneur and Celebrity Chef Tommy Miah is one of the leading Bangladeshi businessmen in the United Kingdom where he owns the award-winning Raj Restaurant in Edinburgh. He is the founder and promoter of the International Indian Chef of the Year Competition: the most prestigious event in the Indian culinary calendar, attracting 5000 entrants – both amateur and professional – from all corners of the world. The competition is climaxed at a special awards ceremony held in conjunction with The Curry Ball, a black-tie event hosted by Tommy to raise funds for the Sreepur Village Orphanage in Bangladesh.”
I am extremely honored that Tommy thought my website was good enough for his recipes! To learn more about Tommy visit his website.
1/4 cup vegetable oil
1/3 cup honey
1/3 cup soy sauce
1/4 teaspoon ground black pepper
8 skinless, boneless chicken breast halves – cut into 1 inch cubes
2 cloves garlic
5 small onions cut into pieces
2 red bell peppers cut into pieces
1. In a large bowl, whisk together oil, honey, soy sauce, and pepper. Before adding chicken, reserve a small amount of marinade to brush onto kebabs while cooking. Place the chicken, garlic, onions and peppers in the bowl, and marinate in the refrigerator for at least 2 hours (the longer the better).
2. Preheat the grill for high heat.
3. Drain marinade from the chicken and vegetables, and discard marinade. Thread chicken and vegetables alternately onto the skewers.
4. Lightly oil the grill grate. Place the skewers on the grill. Cook for 12 to 15 minutes, until chicken juices run clear. Turn and brush with reserved marinade frequently.
Recommendations: You can marinate overnight and make these kebabs for an outdoor barbecue as a tasty alternative to the usual barbecue fare! Fresh mushrooms and cherry tomatoes can also be used.