Spicy Honey Miso and Charred Spring Onion Skewers

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Step 1.

Chop the peppers into 2cm sized chunks and spring onions into 3cm parts lengthways.

Step 2.

Roughly chop your What The Cluck chicken chunks into 2cm-size pieces.

Step 3.

Start assembling your skewers by threading two plant-based pieces followed by a chunk of pepper and spring onion onto your skewer in that order. Continue that pattern until each skewer is filled. Repeat for the remaining skewers.

Step 4.

Grate your ginger and garlic into a bowl. Add miso, soy sauce, honey, chilli flakes, sesame oil and rice wine vinegar, and give it a good mix.

Step 5.

Brush your skewers with the sauce mix and leave to marinate for 10-15 mins.

Step 6.

On medium heat, add the skewers to a griddle pan and lightly brush your skewers with a drizzle of sesame oil. Cook for a few mins on each side until the skewers are golden. Enjoy!

For a vegan alternative, use maple syrup or agave instead of honey.

In partnership with The Vegetarian Butcher.

2 x 160g Packs of The Vegetarian Butcher What The Cluck
2 Peppers
4 Spring Onions
8 Bamboo Skewers
3cm Knob of Ginger
4 Cloves of Garlic
1 ½ Tbsp Miso Paste
4 Tbsp Soy Sauce
3 Tbsp Honey
1 Tsp Chilli Flakes
1 Tbsp Sesame Oil
2 Tbsp Rice Wine Vinegar
Sesame Oil