Green Thai chicken kebabs are warming in winter, or perfect on summer barbecues, as they’re a real crowd-pleaser. They pack quite a spicy punch, so are delicious served with cooling yoghurt, in pitta bread or on a bed of rice. Quick and easy to make, they’re full of flavour and won’t break the bank. Taking just a few minutes to prepare, these kebabs really benefit if the chicken is left to marinate for at least an hour – so, sit down, put your feet up and have a cool glass of something, while the flavours infuse. Plus, they’re great to share!
- 4 chicken breasts, cut into medium-sized chunks
- 1tsp green Thai curry paste
- 400ml can of coconut milk
- 2 medium-sized onions, cut into chunks
- 2 green peppers, cut into chunks
- 4tbsp sesame oil
Put the chicken chunks, coconut milk and Thai curry paste in a bowl and mix together.
Cover and place the bowl in the fridge for at least an hour, or, if possible, overnight for the chicken to marinate.
Thread the chicken on to four skewers, alternating with the green pepper and onion chunks.
Place the skewers on a baking tray, drizzle over the sesame oil and put them in the oven at 200°C/400°F/Gas Mark 6 for about 30 mins, turning once. Alternatively, cook on a hot barbecue for 10 mins.
Serve with water chestnuts, yoghurt and fresh coriander leaves, in split pitta bread or on a bed of rice.
Although coriander leaves are a great accompaniment, a mixture of salad leaves will do just as well, if preferred.