Ok, this is the cheats way to do it. I never said I was mega original, did I? Anyway, these taste lush, and have just the right amount of stickiness, but it does mean changing the recommended use of a standard Maggi, Teriyaki Chicken mix.
The Maggi pack, says that it’s made with natural herbs and spices and given that I managed to get 8 large kebab sticks from it, the added seasoning is only 22 calories and 5 carbs per kebab. That’s pretty good when you consider that it makes chicken taste so much better than just salt and pepper, or some added spices.
I’m not sure this is really a recipe, but here you go.
Teriyaki Chicken Kebabs
- 6 Chicken Breasts
- 1 Pack Maggi So Sticky Teriyaki Chicken
- Boiling Water
- Required: Kebab Sticks or Forks
- Baked Camembert
- Simply cut each chicken breast into kebab sized chunks. I had large chicken breasts and got several good sized pieces for each kebab stick.
- Put your Maggi mix into a good sized bowl and add some boiling water. Not too much, but enough to give you a mixture for coating the kebabs. Stir until the mix is dissolved.
- Dip the chicken and roll it around in the Teriyaki mix, then pop it in the fridge for half an hour to marinate.
- Slip your chicken onto the kebab sticks, and lay on foil prepared flat baking trays.
- Cook at 160C for 20 minutes, or until your chicken is thoroughly cooked. Add your Camembert to the oven at the same time, following the instructions it comes with.