Green Chicken Skewers with Cucumber and Chilli Dip

cook 30 mins
  • 800 g (1 3/4 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
  • 30 g (1 oz) chopped coriander
  • 30 g (1 oz) chopped mint leaves
  • 1 teaspoon coarse black pepper
  • juice of 2 lemons
  • 1 teaspoon light muscovado sugar
  • 2 teaspoons peeled and finely grated fresh root ginger
  • 2 garlic cloves, crushed
  • 200 ml (7 fl oz) natural yogurt
  • lemon wedges, to serve
  • 125 ml (4 fl oz) rice or wine vinegar
  • 2 tablespoons caster sugar
  • 1 red chilli, finely diced
  • 1/2 red onion, finely diced
  • 6 tablespoons finely diced cucumber
  • Put the chicken in a shallow non-reactive bowl. Put the herbs, pepper, lemon juice, sugar, ginger, garlic and yogurt in a food processor or blender and blend until smooth. Pour the mixture over the chicken and toss to coat evenly, then cover and leave to marinate for 10–15 minutes.
  • Meanwhile, make the dip. Heat the vinegar and sugar in a small saucepan until the sugar has dissolved, then increase the heat and boil for 3 minutes until slightly syrupy. Remove from the heat and stir in the red chilli and red onion. Leave to cool. When cool, stir in the cucumber and set aside.
  • Thread the chicken on to 12 metal skewers, then cook under a preheated medium-hot grill for 4–5 minutes on each side or until cooked through.
  • Transfer the skewers on to 4 serving plates and drizzle over a little of the dip. Serve with the remaining dip and lemon wedges to squeeze over.
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