Thanks to Chef Jason Folk for creating these delicious kabobs for a charity golf event hosted by Olive Us Oil & Vinegar Tasting Room and Gumtree Catering. Shown here on the fabulous Mongolian Grill by Rupp Metal Works from Salmon Arm, B.C.!
2 pounds boneless, skinless chicken thighs; cut into 1” cubes
1” piece fresh ginger, grated or minced
4 cloves garlic, minced or grated
1 teaspoon chili flakes
3 Tablespoons soya sauce
1/4 bunch cilantro, chopped
1/4 lime, juiced
5 Tablespoons Olive Us Honey Ginger White Balsamic
5 Tablespoons Olive Us Persian Lime Olive Oil
Olive Us Thai Ginger Sea Salt, to finish (optional)
Mix together all ingredients and toss with chicken. Let marinade 12-24 hours. Chicken can then be skewered and grilled on the BBQ. Serve over Asian Coleslaw and sprinkle with Olive Us Thai Ginger Sea Salt before serving.