Black Lime Chicken Skewers
Ingredients
- 1 rounded tsp Australian Black Limes Lime Powder
- ⅓ cup salt reduced soy sauce OR tamari sauce
- ¼ tsp cracked pepper
- 500g boneless chicken thigh, diced 2 cm pieces
- 100g spring onions (white ends), 2 cm pieces
- 1 tbsp olive oil
- ¼ cup spring onions (green ends), finely sliced
- ¼ cup fresh coriander, roughly chopped
Directions
- In a large bowl mix lime powder with soy sauce (or tamari sauce) and cracked pepper together until combined.
- Add the chicken to the bowl and stir well to coat the chicken.
- Cover the bowl and leave to marinate on the bench for 30 minutes.
- Soak 8 bamboo skewers in water for 30 minutes, this will help prevent them burning or splintering.
- Thread chicken and white spring onions pieces onto the bamboo skewers, alternating between each.
- Heat oil on a barbecue grill plate or large frying pan.
- Once sizzling, place the chicken skewers on the heat and cook for 10-15 minutes, turning occasionally.
- Once the chicken has cooked through, serve the skewers on a plate and garnish with sliced spring onions and coriander.