Chicken kababs are so easy, even Jamie Oliver has loads of ideas of how to make really healthy, tasty and interesting meals with them.
These kebabs are packed full of flavour, can be easily cooked on either the grill or the BBQ, and best of all take next to no marinading time!
The reason for this is that one of the main flavours is lime juice, which although not as acidic as lemon actually breaks down the meat a little. Now this is a good thing in the short term as it helps make it tender, and makes the marinade a little quicker. But you don’t want the chicken sitting in the lime juice for too long otherwise it breaks down too much and can then become tough when cooked. This is also the reason why the chicken will look a little white on the edges after sitting in the lime juice, so don’t worry.
I serve this with caramelised onion rice. It is one of my absolute favourites and is SO easy. It does use quite a bit of butter, but all things considered a little bit of fat and moderation is good for you.
Coriander and Lime Chicken Kebabs
- 4 chicken breasts
- 8 bamboo/wood skewers
- A handful of vegetables, I use a variety of cherry tomatoes, mushrooms, peppers and onions.
- Juice of 1 lime
- 1 bunch of coriander, stalks removed and finely chopped.
- 1 large clove of garlic, crushed.
- 2 tablespoons olive oil
- pinch of good quality rock salt
- pinch of ground black pepper
- 1 medium cooking onion
- 25g butter
- approx 200g basmati rice (based on 50g serving per person)
- Cut each chicken breast in half length-ways, and then dice each half into equal chunks, suitable to fit on your kebab stick.
- In a bowl squeeze the lime juice (I find it useful to heat it in the microwave for 30 seconds first).
- Add the olive oil, crushed garlic, chopped coriander, salt and pepper to the lime juice and mix well.
- Add the dice chicken breasts and coat fully. Set to one side for roughly 20 minutes.
- Dice the vegetables into small squares, around the same size as the chicken cubes.
- Once marinaded, slide the diced chicken and vegetables onto each skewer, leaving enough room either side to handle, and alternating chicken to vegetable (see image above).
- Cook on a medium-high grill or BBQ for approx 15-20 minutes, turning regularly to allow them to cook evenly.
- Dice the cooking onion and place in a small roasting tin with the butter. Place in the oven on 175C for approx 20 minutes, until golden, stirring in between to make sure they cook evenly.
- Boil the rice as per packet instructions and drain.
- Mix the onions, butter and rice together while still hot, it may be easier to mix with a fork to avoid the rice breaking up.
- Serve immediately.