Skewers are a great thing to make when entertaining – there’s no limit to what you can put on them, and they’re super easy for guests to eat.
Marinate these skewers overnight if you can for extra flavour. Avocado oil is perfect for grilling and other high-heat cooking. It has a high smoke point, meaning it won’t break down when it gets hot like some other oils can.
- cold-pressed avocado oil 3 tablespoons (we used Grove)
- finely sliced coriander root 1 tablespoon
- garlic 1 clove, small, minced
- finely grated lemon zest ½ teaspoon (or 1 tsp finely sliced kaffir lime leaf)
- ground turmeric ¼ teaspoon
- skinless chicken breast 200 grams
- toothpicks, pre-soaked in water to prevent burning 1, small pack
- sweet chilli sauce 2 tablespoons (check label if eating gluten free)
- lime juice 2 tablespoons
- cold-pressed avocado oil 1 tablespoon
- coriander leaves 1 tablespoon, chopped
- Place avocado oil, coriander root, garlic, zest and turmeric in a shallow dish and mix.
- Cut chicken widthways into thin slices, then cut longer slices in half. Season chicken with a little salt and add to garlic and turmeric marinade. Cover and refrigerate for at least 30 minutes.
- To make dipping sauce, place all ingredients in a small bowl or jar. Mix well (or shake jar) and pour into a small dipping bowl.
- Take the soaked toothpicks and thread a piece of chicken onto each one, using a ‘running stitch’. This enables chicken to cling to toothpick.
- Cook skewers in batches in a preheated frying pan over medium heat (or on barbecue plate) for 1 minute on each side or until cooked through. The chicken will cook very quickly as it is thinly sliced. Serve with the dipping sauce.
- You could put chicken on skewers, return to dish of marinade, cover and refrigerate overnight.