Chicken, Mushroom, and Bok Choy Kebabs

נבדק על ידי עורכי מתכונים בבריטניהנכתב על ידי עורכי מתכונים בבריטניהפורסם במקור 29 ינואר 2026

עומד בהנחיות העריכה של PatientEst. 2 דקה זמן קריאה

This high-protein dish offers a sophisticated twist on the classic grilled skewer, featuring tender chicken thighs and earthy cremini mushrooms. The meat is steeped in a savoury marinade of ginger, garlic and nutty sesame oil, which caramelises beautifully over a high heat to create a deeply flavoured glaze. The addition of charred baby bok choy provides a fresh, crisp-tender contrast that elevates the meal into a complete, balanced dinner.

Perfect for a healthy midweek meal or an impressive weekend barbecue, these kebabs are as nutritious as they are delicious. The chicken thighs remain succulent on the grill, while the umami-rich mushrooms soak up the aromatic soy and Sherry dressing. Serve these skewers alongside steamed jasmine rice or a light noodle salad for a satisfying, homemade feast that is naturally high in protein.

Ingredients for Chicken, Mushroom, and Bok Choy Kebabs

3 large garlic cloves
120 מ"ל רוטב סויה דל נתרן
80ml dry Sherry
50g packed brown sugar
1 tablespoon finely grated peeled ginger
2 כפיות שמן שומשום אסייתי
675g skinless boneless chicken thighs, cut into 2-inch pieces
450g baby bok choy (5 to 6 heads)
230g large cremini mushrooms, stems trimmed flush with caps
120ml vegetable oil
14 (12-inch) wooden skewers, soaked in water 30 minutes.

How to make Chicken, Mushroom, and Bok Choy Kebabs

Mince and mash garlic to a paste with a pinch of salt.

Boil soy sauce, Sherry, and brown sugar in a small saucepan over medium heat, stirring occasionally, until reduced to about 100g , 5 to 7 minutes. Stir in garlic paste, ginger, and sesame oil, then cool to room temperature.

Pour half of marinade into a large sealable bag and chill remainder for basting. Add chicken to bag and marinate, chilled, turning bag occasionally, at least 3 hours.

Prepare grill for direct-heat cooking over medium-hot charcoal (medium-high heat for gas).

Meanwhile, halve bok choy lengthwise and blanch in a large pot of boiling salted water (2 tablespoons salt for 5 qt water) until crisp-tender, about 2 minutes. Immediately transfer with tongs to an ice bath to stop cooking. Pat bok choy very dry, then, bending leaves, thread 3 or 4 halves (through bulb and leaves) onto each of 3 or 4 skewers. Put on a tray.

Toss mushrooms with vegetable oil. Thread mushrooms (through sides) and chicken (discard marinade) onto remaining skewers, alternating them. Put on another tray.

Oil grill rack, then grill chicken-and-mushroom skewers, covered only if using a gas grill, 6 minutes. Turn over and baste with some of remaining marinade, then grill, turning and basting occasionally (but not during last 3 minutes), until chicken is just cooked through and mushrooms are tender, 6 to 8 minutes more.

Lightly brush bok choy with oil and grill, covered only if using a gas grill, turning once, until grill marks appear, about 2 minutes total.

הבהרה

למרות שנעשו כל המאמצים להבטיח שהמידע מדויק ועדכני, הצרכים האישיים עשויים להשתנות ודרישות תזונתיות יכולות להשתנות בהתאם למצב הבריאותי האישי. תמיד בדקו תוויות מזון ומידע על אלרגנים לפני הכנת או צריכת כל מתכון. אם יש לכם חששות בריאותיים ספציפיים, אלרגיות, אי סבילות, או שאתם עוקבים אחר דיאטה שנקבעה רפואית, התייעצו עם רופא המשפחה שלכם, רוקח או דיאטנית מוסמכת לפני ביצוע שינויים משמעותיים בתזונה או באורח החיים שלכם.