Banging Korean Chicken Kebabs with Tomato Chilli Sauce

Banging Korean Chicken Kebabs with Tomato Chilli Sauce



4 skinless chicken breasts, cut into chunks
Approximately 30 British cherry tomatoes
3tbsp toasted sesame oil
2tbsp light soy sauce
2tbsp rice or white wine vinegar
15g fresh root ginger, peeled and grated
2 garlic cloves, crushed
1/4tsp dried chilli flakes
4 spring onions, trimmed and sliced
Pinch of salt, pepper and sugar
Toasted sesame seeds, spring onions and lime wedges, to garnish
Tomato Chilli Sauce:
300g British classic tomatoes, finely chopped
1 shallot, very finely chopped
1tsp finely chopped fresh red chilli
1tbsp rice or white wine vinegar
2tbsp chopped fresh coriander


These amazing chicken and British cherry tomato kebabs are given a fabulous flavour of Korea – perfect served with a spicy tomato chilli sauce

Serves 4
Prep time: 10 minutes, plus marinating
Cook time: 15 minutes

1. Thread the chunks of chicken onto soaked wooden kebab sticks, alternating the pieces with the cherry tomatoes.

2. In a shallow dish, mix the sesame oil, soy sauce, vinegar, ginger, garlic, chilli flakes and spring onions. Season with a pinch of salt, pepper and sugar. Add the kebabs, turning to coat. Cover and marinate for 30-40 minutes, turning occasionally.

3. Meanwhile, mix together the sauce ingredients. Season with salt, pepper and a pinch of sugar.

4. Grill the kebabs for 8-10 minutes, turning often. Serve with the tomato chilli sauce, garnished with toasted sesame seeds, spring onions and lime wedges.

Cook’s tips:
Make the meal more substantial by serving the kebabs in warm wraps.
The best way to peel fresh ginger is to use a teaspoon – it works!

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Fact 12

Did You Know?

2.5 million native British Bumblebees (Bombus terrestris ssp. audax) pollinate all the tomato crops in the UK. That’s 24 billion wing beats per minute in British tomato greenhouses.

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Andy Roe

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