Chicken skewers with cucumber & shallot dip

Chicken skewers with cucumber & shallot dip

These low fat, mildly flavoured skewers are excellent served with Thai fragrant rice

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 25-30 minutes

Low-fat

Method

  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 31.0g, carbohydrate 12.0g, fat 4.0 g, saturated fat 1.0g, fibre 1.0g, sugar 9.0g, salt 0.22 g

Recipe from Good Food magazine, September 2002.

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Latest comments and suggestions

  • 14 May 2008

    Belkey rated and commented on this recipe

    4 stars

    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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  • 24 July 2008

    .:sarah:. rated and commented on this recipe

    5 stars

    This was the tastiest chicken ever!

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  • 12 October 2008

    Mags rated and commented on this recipe

    5 stars

    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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  • 29 March 2009

    Adele commented on this recipe

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

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  • 29 March 2009

    Adele rated this recipe

    5 stars

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  • 01 June 2010

    Hanna rated and commented on this recipe

    5 stars

    Very easy to make and really delicious

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  • 25 June 2010

    Victoria rated and commented on this recipe

    5 stars

    Really tasty. I used mini fillets and left them in the marinade for a couple of hours and then cooked on the bbq. The chicken was so tender and tasty. I didn't make the dip.

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  • 28 April 2011

    petunia rated and commented on this recipe

    5 stars

    Very nice and easy!

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  • 12 June 2011

    Kate Marshall rated and commented on this recipe

    4 stars

    This chicken is so easy to make and very tasty. Personally I'd use a little less lime as it was a bit too zingy in places for me.

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  • 01 July 2011

    Cornwall rated and commented on this recipe

    5 stars

    This was fantastic light fresh and zingy! Added my own twist of ginger, parsley instead of coriander and a generous splash of fish sauce. Sure to become a family favourite

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  • 07 September 2012

    JulieJ rated and commented on this recipe

    5 stars

    my husband and myself thought this was a hit

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Total time

Ready in 25-30 minutes

Low-fat

Healthy and moreish

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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210 kcalories, protein 31.0g, carbohydrate 12.0g, fat 4.0 g, saturated fat 1.0g, fibre 1.0g, sugar 9.0g, salt 0.22 g

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