Thai chicken skewers
Thai chicken skewers
Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé
- Prep: 10 mins
Cook: 10 mins
Plus marinating - Serves 8 as a starter, 16 as a canapé
- Easy
Ingredients
- 4 limes, juice, plus zest of 1
- 1 bunch coriander, stalks and leaves chopped separately
- 1½ tsp sugar
- ¾ tsp fish sauce
- 1 tbsp olive or rapeseed oil
- 2 garlic cloves, crushed
- 1 tsp ginger paste
- 1½ tsp Thai curry paste
- 8 skinless chicken breasts
- sweet chilli sauce, to serve
Dinner party tip
Thread the chicken onto skewers before your guests arrive. Cook in batches as needed.
Method
-
In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.
-
Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.
-
Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.
-
Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.
-
Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.
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