LikeMeat
These awesome vegan chicken skewers are perfect for your next BBQ party. Delicious homemade barbecue sauce-covered Breaded Chicken pieces with fresh veggies – yum!
Prep time: 20 minutes
Cooking time: 25 minutes
Serves 4-6
2 packs Like Meat Breaded Chicken (or similar)
Vegan honey BBQ sauce (recipe below)
Vegetables of choice, for example red pepper, red onion, courgette and baby tomatoes.
Vegan Honey BBQ Sauce:
200g ketchup
100g vegan honey, alternatively use agave or maple syrup
50g cider vinegar
3 tsp brown sugar
1 tsp liquid smoke
1 tsp paprika
½ tsp chilli powder
1 tsp onion powder
¾ tsp garlic powder
½ tsp salt
½ tsp ground black pepper
A little vegetable oil
These awesome vegan chicken skewers are perfect for your next BBQ party. Delicious homemade barbecue sauce-covered Breaded Chicken pieces with fresh veggies – yum!
Prep time: 20 minutes
Cooking time: 25 minutes
Serves 4-6
Defrost the Like Breaded Chicken fillets.
Make the Vegan Honey BBQ Sauce:
Measure out ketchup, honey, vinegar and brown sugar into a small saucepan and heat gently, stirring until smooth. Stir the liquid smoke and the rest of the ingredients into the ketchup mixture, reduce heat to low, and simmer until thickened, about 20 minutes.
While the sauce is simmering, chop your veggies chunkily. Toss in a little oil to coat.
Carefully cut each Like Breaded Chicken fillet into 5-6 pieces with a sharp knife and place in a large bowl/tub.
When the Vegan Honey BBQ Sauce is ready, drizzle it over the Like Breaded Chicken pieces and stir gently to ensure they’re evenly coated.
Thread veggies and the sauce coated Like Breaded Chicken pieced onto skewers. (If using wooden skewers, wet them first to avoid them burning when grilling.)
Cook skewers on the barbecue for around 20 mins until piping hot, turning regularly, and veggies are nicely charred round the edges.
If the weather is not right for a barbecue, you can cook the dish in an oven proof tray in the middle of the oven, pre-heated to 200°c.
Serve the Like Breaded Chicken skewers with a fresh summer salad and boiled new potatoes, tossed in plant-based butter and topped with chopped fresh chives.
Recipe & photo: Rachel Clarke @myvegandiary87
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