Fiona Uyema's Curry Chicken Skewers With Spicy Summer Salad
INGREDIENTS:
4 chicken breast, cut into cubes
Red or yellow pepper, cut into square pieces
Red onion, cut into square pieces
For The Marinade:
100ml coconut milk and 2 tbsp curry paste (mixed well together)
For The Spicy Summer Salad:
2 romaine lettuce hearts, chopped
Handful of cherry tomatoes, halved
Half cucumber, chopped
Red onion, sliced
2 tbsp feta cheese, optional
For The Dressing:
100g Greek yoghurt
1-2 tbsp hot sauce
Juice of half lime/lemon
Salt & pepper, to taste
METHOD:
1. Preheat BBQ grill to high.
2. Toss the chicken, veg, and marinade into a bowl.
3. Mix well together, then cover and place in the fridge for 15-30 minutes.
4. Thread the prawn/chicken and veg onto the skewers, interweaving chicken with veg. Don’t pack on too tightly.
5. Lightly oil the BBQ. Grill for about 10-15 minutes, turning once (cooking time depends on size of chicken and heat of the BBQ). Always check if the chicken is cooked through before eating.
6. For the “Spicy Summer Salad”, in a bowl mix together all the ingredients for the dressing and set aside. Place all the ingredients for the salad in a large serving bowl, pour the salad dressing over and mix well together.
7. Serve the chicken skewers on a platter and enjoy with the “Spicy Summer Salad”.
