Chicken Souvlaki Kebab Sticks

Get creating with the Antipasto Pouch Range!

Riviana Food Service, in collaboration with ALFICHEF, is delivering flavour without the fuss with a range of antipasto pouch packs direct from Italy.

From easy opening, less heat treatment on product, more product in pack and its slimline design when compared to cans, this range works to save you money through reduced risk of injury, efficient shelf storage and paying for more product – not liquid. Make the move to pouch and realise the benefits from the first tear.

Grilled Square Peppers - red and yellow peppers marinated in garlic & parsley and blended with sunflower oil. Simply tear & prepare with the Riviana Antipasto pouch range.

Chicken Souvlaki (Kebab) Sticks

Preparation: 50 minutes  |  Cooking: 15 minutes  |  Serves: 4 

Ingredients: 2 tbsp olive oil 1/4 cup soy sauce 1 tsp Riviana Worcestershire Sauce 1 garlic clove, crushed 2 tsp sugar 1kg of chicken, cubed 1 onion, quartered 125g Riviana Grilled Squared Peppers 1 zucchini, sliced Salt and pepper

Method: Soak 12 bamboo skewers in water for 30 mins prior to cooking. Place oil, soy, Worcestershire, garlic, and sugar in a large dish. Stir until sugar dissolves. Add chicken and toss to coat. Cover and set aside for 30 mins to allow the flavours to develop. Thread chicken, red pepper, onion and zucchini alternately onto skewers. Preheat a grill to high. Cook for 10-12 mins, turning, until browned on all sides and cooked through.

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11^th December 2018