CHICKEN SKEWERS WITH CUCUMBER & SHALLOT DIP

Chicken skewers with cucumber & shallot dip image

These low fat, mildly flavoured skewers are excellent served with Thai fragrant rice

Provided by Mary Cadogan

Categories Buffet, Dinner, Lunch, Supper

Time 30m

Number Of Ingredients 12

Ingredients

500g boneless, skinless chicken breasts
4 tbsp chopped coriander
1 tsp coarsely ground black peppercorns
2 limes , juice only
1 tsp light muscovado sugar
2 garlic cloves , crushed
1 tbsp vegetable oil
125ml rice vinegar
2 tbsp sugar
1 red chilli , deseeded and finely chopped
1 shallot , thinly sliced
1 cucumber

Steps:

Cut the chicken into thin slices. Mix the coriander, pepper, lime juice, sugar, garlic and oil. Toss the chicken in this mixture, then thread on to 12 bamboo skewers. You can make these up to a day ahead and chill until ready to cook.
Make the dip. Heat the vinegar and sugar in a small pan until the sugar has dissolved, then increase the heat and boil for 3 minutes, until slightly syrupy. Remove from the heat and stir in the chilli and shallot. Leave to cool.
Thinly slice a 5cm piece of cucumber, quarter each slice and add to the dip. Cut the rest of the cucumber into thin sticks.
Cook the chicken under a preheated grill for 3-4 minutes each side, then serve with the dipping sauce, cucumber sticks, rice and pak choi.

Nutrition Facts : Calories 210 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 9 grams sugar, Fiber 1 grams fiber, Protein 31 grams protein, Sodium 0.22 milligram of sodium