Chicken skewers with cucumber & shallot dip

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Mary Cadogan

4 ratings

Recipe by Mary Cadogan

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1. 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.
2. 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.
3. Thinly slice a 5cm piece of cucumber, quarter each slice and add to the dip. Cut the rest of the cucumber into thin sticks.
4. 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.

210 kcalories, protein 31g, carbohydrate 12g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.22 g

Latest comments and suggestions

• Belkey

  14 May 2008

  Belkey rated and commented on this recipe

  

  These are brilliant, you can slice the chicken as thin or thick as you like depending on whether you are planning on serving them as nibbles with drinks or larger skewers as a starter.

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• .:sarah:.

  24 July 2008

  .:sarah:. rated and commented on this recipe

  

  This was the tastiest chicken ever!

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• Mags

  12 October 2008

  Mags rated and commented on this recipe

  

  It's part of a buffet for my daughter's 40th. Sounds and looks good...haven't made it yet, so fingers crossed!

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• Adele

  29 March 2009

  Adele commented on this recipe

  Very tasty and so easy! Excellent recipy. Will make it again!

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• Adele

  29 March 2009

  Adele rated this recipe

  

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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

FOR THE DIP

• 125ml rice vinegar
• 2 tbsp sugar
• 1 red chilli , deseeded and finely chopped
• 1 shallot , thinly sliced
• 1 cucumber

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Difficulty and servings

Serves 4

Preparation and cooking times

Low-fat

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

FOR THE DIP

• 125ml rice vinegar
• 2 tbsp sugar
• 1 red chilli , deseeded and finely chopped
• 1 shallot , thinly sliced
• 1 cucumber

210 kcalories, protein 31g, carbohydrate 12g, fat 4 g, saturated fat 1g, fibre 1g, salt 0.22 g

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