Lime & Coriander Chicken Skewers with Sweetcorn Salsa
Mix together all the marinade ingredients then add the chicken, tossing well to ensure each piece is well coated. Thread the chicken onto the skewers then grill or bbq for 8-10 minutes, turning occasionally. Meanwhile, combine all ingredients for the salsa then set aside until required. Serve the kebabs on a large platter with the salsa on the side.
Top Tip:
If using bamboo skewers, remember to soak them in water.
Ingredients for 4 portions:
- > 4 chicken breasts, cut into chunks
For the marinade:
- > 50 g kaffir lime leaves*, fresh or dried, chopped
- > 50 g fresh coriander, chopped
- > 2 limes, juice and zest, grated
- > 2 tbsp. Kikkoman soy sauce
- > 1 tsp. ginger, grated
- > 1 tbsp. honey
- > 1/2 red chili, de-seeded, grated
- > 1 tsp. vegetable oil
- > bamboo or metal skewers
For the salsa:
- > 2 tomatoes, diced
- > 1 tin sweetcorn, drained
- > 1 shallot, diced
- > 2 limes, juice only
- > 30 g fresh coriander, chopped
*Although lime leaves are becoming more widely available, if you can’t get hold of any, substitute with lemongrass.
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