Thai-style chicken skewers

Thai-style chicken skewers


Be the first to make this!

About this recipe: Packed with fresh, zesty Thai flavours, these little minced chicken skewers are grilled and served with baby corn, pepper and spring onion skewers for a healthy, low-fat meal. Serve with an oriental-style salad for extra vegetables.

Maggie Pannell

Serves: 4 

  • 24 baby sweetcorn cobs, about 250g in total
  • 1 large yellow pepper, halved and deseeded
  • 8 spring onions
  • 500g minced chicken (or pork)
  • 1 small egg white
  • 2.5cm piece fresh root ginger, peeled and chopped
  • 1 garlic clove, crushed
  • 3 tbsp chopped fresh coriander
  • 2 tsp Thai fish sauce
  • 1 lemongrass stalk, chopped
  • 1 tbsp vegetable oil
  • 2 tsp toasted sesame oil
  • 1 tsp sesame seeds
  • TO SERVE sweet chilli sauce

Prep:25min  ›  Cook:30min  ›  Ready in:55min 

  1. Soak 16 short wooden skewers in a shallow dish of cold water for about 30 minutes. Blanch the baby corn in a pan of lightly salted, boiling water for 2 minutes, then drain. Cut the pepper into 2.5cm chunks. Cut 6 of the spring onions into short 4cm lengths. Thread the vegetables onto 8 of the skewers, alternating the corn cobs with pieces of pepper and onion. Set aside on a plate. Preheat a hot grill.
  2. Chop the remaining spring onions and place in a food processor bowl with the chicken, egg white, ginger, garlic, coriander, fish sauce and lemongrass. Process until finely chopped and beginning to bind to a paste, but not completely smooth.
  3. Divide the mixture into 8 and use your hands to shape each piece around the remaining skewers. Arrange on a foil-lined grill pan. Mix the vegetable and sesame oils and lightly brush onto the chicken and vegetable skewers. Add the sesame seeds to any remaining oil.
  4. Grill the chicken skewers for 15–20 minutes, turning occasionally, until golden. After 10 minutes, add the vegetable skewers to the grill pan and grill for just 8–10 minutes, turning occasionally, until tender and golden. Brush over the remaining oil with the seeds for the last minute of cooking. If you can't fit all the skewers under the grill at once, cook the chicken first, then keep warm while cooking the vegetables. Serve with sweet chilli dipping sauce.

cook's tips

*Thai green curry paste from a jar is a useful standby to keep in the fridge and if you're in a hurry it can be used to replace the ginger, garlic, coriander and fish sauce; you'll need about 2 tsp. *To prepare ahead, make up the mixture for the chicken skewers, then cover with cling film. Keep chilled in the fridge and use within 2 days.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate