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Turmeric chicken skewers with cucumber, apple and lime

Marinated in turmeric and coconut and served with a zingy salad, these easy chicken skewers are a delicious alternative to satay.

Jessica Brook
Jessica Brook

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The skewers can be cooked under the grill or on the barbecue.
The skewers can be cooked under the grill or on the barbecue. James Moffatt

Juicy chicken skewers with a zingy salad make for a light, bright dinner — or save for a weekend barbecue. You could swap out the chicken for pork or beef instead.

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Ingredients

  • 800g chicken thighs, cut into 3cm pieces

  • 1 tsp ground turmeric

  • ¼ cup coconut milk

  • 2 garlic cloves, crushed

  • 1 tbsp grated palm sugar

  • 2 tbsp lime juice

  • 1 tbsp fish sauce

  • 2 tsp vegetable oil

  • 2 telegraph cucumbers, peeled, seeded and slice

  • 1 green apple, cut into batons

  • 1 cup mint leaves

  • 1 cup Thai basil leaves

  • ¼ cup toasted peanuts, chopped

  • lime cheeks, to serve

Method

  1. Step 1

    Place the chicken, turmeric, coconut milk, garlic and half of the palm sugar in a large bowl. Add chicken and toss to combine. Thread onto 8 metal skewers.

  2. Step 2

    Preheat the oven grill to high and line a large oven tray with foil. Place the skewers on the tray and slide it under the grill. Cook the skewers for 12 minutes, or until blistered and cooked through, turning halfway through.

  3. Step 3

    Meanwhile, for the dressing, combine the lime juice, fish sauce, remaining tablespoon of palm sugar and the oil. Season and set aside.

  4. Step 4

    Combine the cucumber, apple and herbs in a bowl. Add the dressing and toss to combine. Serve the skewers with the salad, a scattering of peanuts and a lime cheek on the side.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.smh.com.au/goodfood/recipes/turmeric-chicken-skewers-with-cucumber-apple-and-lime-20241227-p5l0u7.html