Tej-Glazed Chicken Skewers

Ingredients

• about 450 g Chicken Breast, cubed
• 0.5 cup Tej (Ethiopian Honey Wine)
• 1 tablespoon Berbere Spice Blend
• 2 cloves Garlic, minced
• 1 teaspoon Ginger, minced
• 1 tablespoon Soy Sauce
• 1 tablespoon Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, whisk together the 0.5 cup Tej (Ethiopian Honey Wine), 1 tablespoon Berbere Spice Blend, 2 cloves minced garlic, 1 teaspoon minced ginger, 1 tablespoon soy sauce, and 1 tablespoon vegetable oil until well combined.
2. 2Add the about 450 g of chicken breast, cut into cubes, to the marinade. Toss the chicken cubes to ensure they are completely coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
3. 3Preheat your grill to medium heat, aiming for a temperature between about 175°C and about 205°C (175°C to 200°C).
4. 4Thread the marinated chicken cubes evenly onto skewers. Discard any leftover marinade.
5. 5Place the skewers on the preheated grill. Grill for 10-15 minutes, turning the skewers occasionally, until the chicken is cooked through and has a slightly charred exterior. The internal temperature of the chicken should reach 74°C.
6. 6Remove the skewers from the grill and let them rest for 2-3 minutes before serving.

Substitutions

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