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PEPPADEW® Peppers Recipe

PEPPADEW® Goldew and Chicken Kebobs Recipe


1 14oz jar PEPPADEW® Goldew Peppers
4 skinless, boneless chicken breasts
1 to 2 inch piece fresh root ginger, peeled
3 tbsp soy sauce
2 tbsp white wine vinegar
1 tsp honey
2 tbsp olive oil
1 tsp Chinese Five Spice seasoning
salt and pepper to taste

Additional Info
  • Serves 8


Soak 8 wooden kebab skewers in water for 20 minutes. Drain PEPPADEW® Goldew peppers, reserving 1/2 cup of the liquid from the jar. Place the chicken breasts between sheets of wax paper and beat with a mallet or rolling pin until about half their thickness. Cut lengthways into ½ inch wide strips.

Grate the ginger into a large shallow dish which is long enough to accommodate the skewers. Add the brine. Chop 2 PEPPADEW® Goldew peppers finely and stir them in, with the soy sauce, vinegar, honey, olive oil and spice. Mix the marinade well. Cut the remaining PEPPADEW® Goldew peppers in half.

Drain the skewers. Thread a piece of PEPPADEW® Goldew pepper on a skewer, then pierce the end of a strip of chicken. Weave it on the skewer, adding a piece of PEPPADEW® Goldew pepper between alternate loops. Thread two more strips of chicken with PEPPADEW® Goldew peppers onto the skewer. Fill the remaining skewers in the same way, but do not pack the chicken too tightly. Lower the skewers into the marinade and leave for 1 hour.

Grill for 6 to 8 minutes until cooked through, basting with the remaining marinade


Posted by: Jersey Fresh

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