Bookmark Recipe

Sriracha Chicken Kebabs with a Crunchy Salad

Name: Sriracha Chicken Kebabs with a Crunchy Salad
Cook time: 45 min
Yield: 4
Ingredients: 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

The sriracha gives a bit of a kick to the marinade and the yogurt drizzle. Add more or cut back to suit your guests.

4 people

45 min

Nutrition per serving

kcal

510kcal
protein

47g
total fat

22g
saturates

4g
iron

7.9mg
carbs

36g

Ingredients

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

Salad

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

Main

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

Side

Salad

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.

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