Malay chicken skewers

Recipe~Finder

Cooking time: Less than 30 minutes

Cuisine: Modern Australian

Healthy options: Healthy; Low carb; Low cholesterol; Low fat

Serves: 4

Type: Family; Budget; Kids; Easy

Tools

Kitchen friendly view

Photography: Dean Wilmot

By Suzanne Gibbs

Ingredients

750g chicken thigh fillets, fat trimmed
3 eschalots, peeled
2cm piece of ginger, peeled
1 birdseye chilli, halved, seeded
1 lemongrass stalk, trimmed, chopped
1 tablespoon ground coriander
1 teaspoon ground cumin
steamed rice, cucumber and pineapple acar, cucumber strips, to serve

Preparation method

1. Cut chicken into 2cm-wide strips. Place in a shallow bowl.

2. Place eschalot, ginger, chilli, lemongrass, spices and salt to taste in a food processor. Process until a coarse paste forms. Add to chicken and toss to coat.

3. Line a baking tray with foil and spray with cooking oil. Thread chicken strips onto soaked bamboo skewers and place on prepared tray. Cook under a preheated grill for 5-10 minutes, turning once, until browned and cooked through. Serve with steamed rice, cucumber and pineapple acar and cucumber strips.

Tip: Serve the chicken pieces rolled up in lettuce leaves for something different.

Chicken Caesar salad

Chicken, asparagus and pea casserole

Lipsmacking spicy drummettes

Portuguese-style barbecued chicken

More inspiration

Rose scented white chocolate mousse with candied walnutsI never really understood the desserts that were served in our house when I was growing up. My dad loved to experiment – tinned pineapple and sour cream was memorable – I remember it curdling, I...

Valentine's treat: marinated strawberry and rose ricotta cheesecake glassLike every women I love receiving roses, but what I enjoy even more is incorporating beautiful crimson roses in my cooking and Valentine's Day is the perfect time to use the perfumed flavour of roses...