Chicken Skewers With Cucumber & Shallot Dip
This recipe for tangy and flavorful chicken skewers is a delightful addition to any meal. Marinated in a zesty mixture of coriander, lime juice, and spices, the tender chicken pieces are threaded onto skewers before being grilled to juicy perfection. Served alongside a sweet and spicy dipping sauce infused with chili, shallot, and cucumber, these skewers bring a burst of fresh and vibrant flavors to the table. Enjoy them with fragrant rice and crisp pak choi for a satisfying and aromatic meal.
— Constant Cookbook
Ingredients
- 500g boneless, skinless chicken breasts
- 4 tbsp chopped coriander
- 1 tsp coarsely ground black peppercorns
- 2 limes , juice only
- 1 tsp light muscovado sugar
- 2 garlic cloves , crushed
- 1 tbsp vegetable oil
- 125ml rice vinegar
- 2 tbsp sugar
- 1 red chilli , deseeded and finely chopped
- 1 shallot , thinly sliced
- 1 cucumber
Instructions
- Cut the chicken into thin slices. Mix the coriander, pepper, lime juice, sugar, garlic and oil. Toss the chicken in this mixture, then thread on to 12 bamboo skewers. You can make these up to a day ahead and chill until ready to cook.
- Make the dip. Heat the vinegar and sugar in a small pan until the sugar has dissolved, then increase the heat and boil for 3 minutes, until slightly syrupy. Remove from the heat and stir in the chilli and shallot. Leave to cool.
- Thinly slice a 5cm piece of cucumber, quarter each slice and add to the dip. Cut the rest of the cucumber into thin sticks.
- Cook the chicken under a preheated grill for 3-4 minutes each side, then serve with the dipping sauce, cucumber sticks, rice and pak choi.
Yield
Serves 4
Nutrition
- Calories: 210 calories
- Fat Content: 4 grams fat
- Saturated Fat Content: 1 grams saturated fat
- Carbohydrate Content: 12 grams carbohydrates
- Sugar Content: 9 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 31 grams protein
- Sodium Content: 0.22 milligram of sodium
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