Chicken on Lemon Grass Skewers

Marinated chicken skewered with lemongrass. Thai flavours of coconut, ginger, lime & chilliesi n the marinade work really well with the infused flavour of the lemongrass skewer, Sweet potato wedges and salad make the perfect accompaniment to these light flavoursome kebabs.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Marinade the chicken, overnight preferable. Cut chicken in even strips (full length of breast, one inch wide, not too thick) and add to bowl. Add zest and juice of 2 limes, chilli flakes and ginger (grated or finely chopped). Mix garam massala in a small amount of boiling water and mix, add a cup of coconut milk powder and add more water as needed (quantities - you only want enough liquid to cover the cover, no more). Add the coconut milk to chicken and leave to marinade.

Step 2

To cook: Peel and cut sweet potatoes into wedges, place on baking tray, lightly oiled and salted. Cook on oven for 25-30 mins at 200 c until cooked through and crispy. Feed the chicken onto the lemongrass in concertina and cook on a griddle pan or bbq for 10-15 mins. Prepare a simple salad ro accompany and serve.