Salt And Pepper Chicken Skewers - cooking recipe

Ingredients

1/4 cup soy sauce
1/4 cup mirin
2 tbsp lime juice
1 None red chili pepper, thinly sliced
1 tbsp sugar
None None FOR THE SKEWERS
1 tbsp Szechuan peppercorns
1 tsp sea salt
1/4 tsp garam masala
6 None chicken tenders, halved lengthwise
1 None zucchini, trimmed
12 None bamboo skewers, soaked
None None Salad, to serve

Preparation

For the dipping sauce, combine all ingredients in a small bowl. Set aside.
Place peppercorns and salt in a small skillet on medium heat. Toast for 3-4 mins or until fragrant. Crush with a mortar and pestle or in a small spice grinder until very fine. Stir in garam masala.
Place chicken in a shallow bowl and sprinkle with spice mixture. Toss to coat. Using a vegetable peeler, cut zucchini lengthwise into ribbon strips.
Heat a grill pan on high heat or preheat the grill to medium-high. Thread 1 piece chicken with 1 strip zucchini onto each skewer. Spray with no stick cooking spray. Cook for 5-7 mins each side or until cooked through. Serve skewers with salad and dipping sauce.