Suns out, chicken skewers are out! I’m back with those peanut, honey-mustard c…

Suns out, chicken skewers are out! ☀️

I’m back with those peanut, honey-mustard chicken skewers – you know the super juicy ones with the satay vibes PLUS a little honey-mustard kick? For more of a ‘meal’ I’ve served them here with some orzo pasta with lots of za’atar, a pinch of pul biber and fresh lemon.

Tip: orzo cooks waaaaaay quicker than normal pasta and it has an annoying tendency to clump together – I under-cook it a little and treat mine like risotto rice by coating in a little olive oil in the frying pan first (moving the orzo round for a min or 2 until coated) before adding the water/stock. If I want it *really* separated I also like to lay the cooked orzo on a sheet pan and pop it in a super low oven for 5-10mins before tossing through my herbs and seasoning.

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FOR THE CHICKEN
(marinade)
350g chicken of choice – I used thinly sliced tenders
1 tbsp (heaped) crunchy peanut butter (I used pipandnut because it doesn’t contain palm oil!)
2 tsp wholegrain mustard
2 tsp light runny honey (I used rowsehoneyuk)
2 tsp steak seasoning (I use the sainsburys one as there is a lot of whole spices in there including: black pepper, dried onion, mustard seeds, coriander seeds, red bell pepper, salt, chilli powder & dried garlic)
1 small handful fresh parsley (chopped)
1 tsp olive oil
1 tsp black sesame seeds
3-5 drops sesame oil (I used lkkeurope)

How-to steps in highlights ☝️