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Thai chicken skewers
Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé or light lunch.
Serves 4
Prep: 20 minutes, plus marinating time
Cook: 10-15 minutes
Ingredients:
Marinade:250g Onken Natural or Coconut Yogurt1 tbsp minced fresh ginger1 garlic clove, crushed1 large red chilli, finely chopped½ tsp turmeric¼ bunch coriander, chopped (include the stalks)1 tbsp olive oil500g boneless chicken thighs, cut into chunks
Thai Peanut sauce:3 tbsp Onken Natural or Coconut Yogurt100g peanut butter1 red chilli, finely chopped1 tsp minced ginger1 clove crushed garlic2 tbsp soy sauce3 spring onions, choppedJuice and zest of 1 lime, plus wedges to serve
¼ bunch coriander, chopped
Equipment:Wooden skewers, soaked in water
Method:
For the marinade: In a small bowl mix together the yogurt, ginger, garlic, chilli, turmeric, coriander and oil. Stir in the chicken. Cover and leave to marinate in the fridge for at least 4 hours or overnight.
For the Thai peanut sauce: Place the peanut butter, chilli, ginger, garlic, soy sauce, spring onions, lime zest and juice in a small pan. Bring to the boil stirring continuously and beat in a little water if the mixture is too thick. Set to one side.
Thread the chicken on to the skewers. Drizzle with a little oil. Heat thebarbecue or griddle pan and barbecue for 5 minutes per side or until thoroughly cooked through and golden brown.
Serve the skewers with the Thai peanut sauce, lime wedges and corianderleaves.
TIP: Make it meat-free, by swapping the chicken for large cubes of halloumi (marinate in the yogurt marinade) threaded on to skewers with chopped peppers and red onions if liked. Adjust the cooking time accordingly.