ingredients
For the banana ketchup:
4 ripe bananas, peeled and chopped
2 Tablespoons tomato paste
1 onion, diced
4 cloves garlic, minced
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1 1/2 cups water
1/4 cup Pompeian Organic White Wine Vinegar
For the chicken skewers:
2 lbs. boneless chicken thighs, cut into 2” pieces
1/4 cup soy sauce
2 Tablespoons banana ketchup
1/4 cup lemon soda
1 teaspoon minced garlic
1 teaspoon minced ginger
2 Tablespoons lime juice
preparation
- Add the banana, tomato paste, onion and garlic to a food processor with a metal blade and process until smooth.
- Transfer to a medium saucepan then add water, vinegar, sugar and spices. Cook on low heat until it reaches the consistency of ketchup.
- Combine all ingredients in a bowl, cover and refrigerate overnight. Soak skewers in water for 30 minutes and add a few pieces of chicken to each one.
- Spray Pompeian Organic Robust Extra Virgin Olive Oil Spray onto the skewers and grill over medium high heat for 4-5 minutes per side.
- Baste with banana ketchup 2 minutes before fully cooked, serve with quick-pickled vegetables.
- Serve.