Oops! I’ll admit that I totally forgot to prep a post for today! I spent the weekend over in Manchester visiting my sister and went to the Cake and Bake Show on Sunday, which has thrown me off my usual schedule somewhat! It’s nice to get away and do something different though isn’t it?
This recipe for quick chicken skewers should stand anyone in good stead for a speedy last minute dinner. Ideally you want to leave the skewers to marinate for as long as possible. If that’s a few hours, great, if you only have a few minutes that’ll do just fine. Flexibility is the objective here. I like to make these when I’m after a meal that’s light yet packed with flavour. The fact that they’re so quick to make is another point in their favour and, even better, any leftovers are just as good cold for lunch the next day. Any variation from my usual ham sandwich is always welcome!
4 skinless, boneless chicken thighs
1 tsp chilli flakes
1 tsp dried coriander
1 tbsp lime juice
tortilla wraps, salad and natural yogurt to serve
- Slice the chicken thighs into 3 long strips each.
- Thread the strips of chicken onto bamboo or metal skewers.
- Place in a dish and scatter over the chilli flakes and coriander then sprinkle over the lime juice.
- Turn to coat evenly.
- Leave to marinate for as long as you can spare.
- Heat a grill then cook for about 5 minutes, turn then cook for about another 3 minutes.
- Serve in tortilla wraps with plenty of fresh salad and drizzle with yogurt. If I’ve the time I like to chop a little red onion and fresh garlic into my yogurt and leave it to marinate for as long as the chicken gets. It adds another layer of flavour with almost no effort on my part, which is always good!