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Thai chicken skewers

Grilled chicken kebab skewers marinated in fragrant Asian spices make the perfect easy canapé

  • Prep: 10 mins
    Cook: 10 mins
    Plus marinating
  • Serves 8 as a starter, 16 as a canapé
  • Easy
  • Serves 8 as a starter, 16 as a canapé
  • Easy
  • Calories 153
  • Carbohydrates 1.4
  • Saturated Fat 0.5
  • Sugar 1.2
  • Protein 30.3
  • Fat 2.9
  • Fibre 0.1
  • Salt 0.3

Nutrition per serving

  • Calories 153
  • Carbohydrates 1.4
  • Saturated Fat 0.5
  • Sugar 1.2
  • Protein 30.3
  • Fat 2.9
  • Fibre 0.1
  • Salt 0.3

Ingredients

  • 4 limes, juice, plus zest of 1
  • 1 bunch coriander, stalks and leaves chopped separately
  • 1½ tsp sugar
  • ¾ tsp fish sauce
  • 1 tbsp olive or rapeseed oil
  • 2 garlic cloves, crushed
  • 1 tsp ginger paste
  • 1½ tsp Thai curry paste
  • 8 skinless chicken breasts
  • sweet chilli sauce, to serve

Tip

Dinner party tip
Thread the chicken onto skewers before your guests arrive. Cook in batches as needed.

Method

  1. In a bowl, mix the lime juice, zest, coriander stalks, sugar, fish sauce, oil, garlic, ginger and curry paste together.

  2. Slice each chicken breasts into 4 strips lengthways and coat with the marinade. Refrigerate for at least 2 hours and up to half a day. Soak 32 wooden brochette sticks in water for at least half an hour.

  3. Thread each strip onto a wooden brochette stick, weaving in and out as if you’re sewing.

  4. Preheat the grill or barbecue and cook the chicken for 4 – 5 minutes on each side or until cooked through, in batches.

  5. Arrange on a platter. Serve with a pot of sweet chilli sauce and a sprinkling of coriander leaves.

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