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 12
  • Easy

Nutrition per serving

  • kcal 153
  • fat 2.9g
  • saturates 0.5g
  • carbs 1.4g
  • sugars 1.2g
  • fibre 0.1g
  • protein 30.3g
  • salt 0.3g


  • 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


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


  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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