Chicken & Vegetable Kebabs with Dipping Sauce
4
Serves:Ingredients
1 tbsp mild curry paste
2 cloves garlic, crushed
1/4 cup Reduced Salt Japanese soy sauce
2 tsp brown sugar
2 stalks lemon grass, white part only, finely chopped
500g Tegel Lean & Lite Skinless Breast Fillets, cut into cubes
1 red onion, cut into wedges
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
Sauce:
2 tbsp fish sauce
2 tbsp sweet chilli sauce
1/4 cup lime juice
1 tbsp chopped fresh coriander leaves
2 cloves garlic, crushed
1/4 cup Reduced Salt Japanese soy sauce
2 tsp brown sugar
2 stalks lemon grass, white part only, finely chopped
500g Tegel Lean & Lite Skinless Breast Fillets, cut into cubes
1 red onion, cut into wedges
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
Sauce:
2 tbsp fish sauce
2 tbsp sweet chilli sauce
1/4 cup lime juice
1 tbsp chopped fresh coriander leaves
Method
Combine the curry paste, garlic, soy sauce, brown sugar and lemon grass in a small bowl. Add the chicken, mix well, cover and refrigerate for 1 hour.
Thread the chicken, red onion, red pepper and yellow pepper onto soaked bamboo skewers.
Cook the skewers on a preheated barbecue for 8 minutes, or until the chicken is cooked through and the vegetables are tender. Serve with the dipping sauce.
To prepare the sauce combine all ingredients.