HONEY-GARLIC CHICKEN SKEWERS WITH GARLIC SCAPE (FLOWER) OIL AND TARRAGON SAUCE

Ingredients

Marinade

• ½ cup Le Petit Mas fermented garlic flower oil
• ⅛ cup soy sauce
• ⅛ cup honey
• Juice of ½ lemon (or 2 tbsp)
• 1 tbsp fresh parsley, chopped or 1 tsp dried parsley
• 675 g boneless and skinless chicken breast, cut into large cubes
• Salt and pepper 

Garlic scape oil and tarragon sauce

• ¼ cup mayonnaise
• ¼ cup plain yogourt 
• 3 tbsp Le Petit Mas fermented garlic flower oil
• 1 tbsp fresh tarragon or 1 tsp dried tarragon
• Salt and pepper
  

Preparation

• Combine all the marinade ingredients except for the salt and pepper. Add the chicken and marinade for at least 2 hours or overnight.
• Preheat barbecue to medium heat.
• Thread chicken cubes onto skewers. Add salt and pepper. If using wood skewers, soak them in water for 30 min before threading the chicken.
• Grill chicken skewers on the barbecue for 12 min. Turn them over 3 or 4 times while grilling.  
• In the meantime, combine all the ingredients for the garlic scape oil and tarragon sauce.
• Serve with the garlic scape oil and tarragon sauce, a cucumber salad and baby potatoes. 

TIPS AND IDEAS FOR SIDE DISHES

 Serve with the garlic scape oil and tarragon sauce, a cucumber salad and baby potatoes.