Thai chicken skewers

10-30 minutes 200 kcal or less asian canape canapés dinner party entertaining for a crowd grilled chicken grilled meat kebabs mains quick skewers starter

N/A

Serves 8 as a starter, 16 as a canapé

Source

Ingredients

4 limes , juice, plus zest of 1

1 bunch coriander , stalks and leaves chopped separately

1 ½ tsp sugar

¾ tsp fish sauce

1 tbsp olive or rapeseed oil

2 garlic cloves , crushed

1 tsp ginger paste

1 ½ tsp Thai curry paste

8 skinless chicken breasts

sweet chilli sauce , to serve

Method

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

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.

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

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

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