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.
Top Tip for making Green Thai chicken kebabs
Although coriander leaves are a great accompaniment, a mixture of salad leaves will do just as well, if preferred.