Sriracha Chicken Kebabs with a Crunchy Salad


  • 4 chicken fillets, cut into 3cm pieces
  • Zest and juice of 2 limes
  • 4 tablesp. sriracha hot sauce
  • 1 tablesp. rapeseed or olive oil
  • Salt and freshly ground black pepper
  • 150g natural or Greek style yogurt
  • 8 skewers, soaked if bamboo


  • 150g mix of bulgar wheat and quinoa, or your favourite grain
  • 2 scallions, chopped
  • 2 tablesp. chopped mint leaves, plus and extra to sprinkle over the final dish
  • Juice of 1 lime
  • 1 teasp. cumin
  • 1 garlic clove, peeled and chopped
  • 100g peas, defrosted
  • 125g cherry tomatoes, quartered
  • 2 carrots, peeled and grated
  • 1 head of Pak choi, cleaned and sliced crossways
  • 50g pecans, chopped


Place the lime zest and juice, sriracha, salt and pepper in a large bowl and mix to combine. Remove 1½ tablespoons of the marinade and set aside.


Add the chicken to the bowl and toss to combine. Leave to marinate if you have time.


Preheat the grill or barbecue.


Thread the chicken onto 8 metal or bamboo skewers, Drizzle a little oil over the chicken then grill for 4–5 minutes on each side or until charred and cooked through.


Meanwhile cook the grains as per packet instructions. Drain and mix with the chopped scallions, seasoning, mint leaves, lime juice, cumin and garlic. Divide between four serving bowls. Add the peas, cherry tomatoes, carrots and pak choi. Scatter over the pecans.


Put the reserved marinade, yoghurt and coriander in a small bowl and stir to combine.


Place two chicken kebabs on each salad bowl. Drizzle the dressing over the chicken and salad and sprinkle over the extra mint leaves. Serve the remaining dressing separately.

Sriracha Chicken Kebabs with a Crunchy Salad