Ingredients
800g free-range chicken breast fillets
cut into 2cm cubes
1 lemon
zest and juice of
1 tbsp olive oil
Satay sauce
your favourite (Check Gluten-free)
10 wooden or metal skewer
Equipment
- 1 ceramic dish
- 1 plastic wrap
- 1 wooden or metal skewers
- 1 grill
- 1 small saucepan or microwave
Instructions
- Combine chicken, lemon zest, juice and oil in a ceramic dish, cover with plastic wrap and place in fridge to marinate for at least 30 minutes.
- If you are using wooden skewers, soak in water for the 30 minutes to prevent them burning under the grill.
- Divide chicken into 10 equal serves and thread onto skewers.
- Preheat grill to medium-high heat, cook skewers for 3 minutes, turn and then cook for a further 3 minutes or until chicken is cooked and starting to brown.
- Heat satay sauce in a small saucepan or in the microwave.
- Serve skewers drizzled with satay sauce or with the sauce in individual bowls on the side.
Notes
Tip
Serve with sides such as steamed rice or a small salad.
Tip
I made a grated carrot, orange segment and coriander salad with the orange juice as dressing.
Tip
Marinading the chicken is not essential, but the lemon does produce a nice sharp contrast to the haloumi.
Tip
Chicken skewers have the wonderful ‘do-ahead-ability’ factor – can be prepared in advanced and then cooked just before serving.
Tip
If you are a nut free household, then try sweet chilli, natural yoghurt (these two are nice combined too!).
