Name: Chicken skewers with cucumber & shallot dip
Total time: 30 min
Yield: 4
Cuisine: Thai
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

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Chicken skewers with cucumber & shallot dip

Chicken skewers with cucumber & shallot dip

Mary Cadogan

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Serves 4

Easy

Total time: 30 mins

Ready in 25-30 minutes

A star rating of 4.8 out of 5.10 ratingsRate

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

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal210
fat4g
saturates1g
carbs12g
sugars9g
fibre1g
protein31g
salt0.22g

low

Method

step 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.
step 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.
step 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.
step 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.

Recipe from Good Food magazine, September 2002

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A star rating of 4.8 out of 5.10 ratings

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