Cheesy Chicken Misua Soup5 - 10 mins 5 - 10 people
Magpainit ng tiyan with a hot bowl of Misua soup made creamier with Eden cheese.
2 GARLIC CLOVES, CRUSHED
1/2 TBSP CORIANDER SEEDS, CRUSHED
1/2 TSP CUMIN, CRUSHED
1/2 TSP PAPRIKA
1/2 TSP SALT
1/2 STICK BUTTER, SOFTENED
2 TBSP EDEN MAYO
1/2 KG BONELESS SKINLESS CHICKEN BREAST, CUT INTO 1 INCH PIECES
1 RED ONION, CUT INTO THIN WEDGES
1 LEMON, HALVED
In a bowl, mix the garlic, coriander seeds, cumin, paprika, and salt with the softened butter. Add Cheesy Mayo and the chicken pieces. Mix to evenly coat. Refrigerate for 20 minutes.
Heat the grill to medium-high heat. Remove the chicken from the marinade (discard marinade). Skewer chicken and onions alternately onto barbecue sticks.
Grill for 8 to 10 minutes or until the chicken is done, turning occasionally. Meanwhile, place the halved lemon, cut-sides down on grill grate next to kebabs. Grill until heated through.
Place kebabs on a plate. Squeeze lemon halves over kebabs.