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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 8 |
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A quick to prepare and extremely low-fat recipe from the 26 February 2007 issue of the Australian 'Woman's Day'. In Melbourne, we have many Thai restaurants and Thai recipes are featured regularly in our cooking magazines. NOT my sort of recipe: sounds way too hot for me, but I know that many others will love this! The preparation time below does not include the 15 minutes marinating time. I have suggested this recipe as also being suitable for picnics - where you'd take your marinated chicken in one container, and fresh salad greens in another container, and BBQ your chicken once you're at the picnic site. Ingredients:
125 g natural yoghurt or 125 g greek yogurt |
1/2 cup chopped coriander |
2 tablespoons fresh ginger, finely chopped |
1 stalk lemongrass, white part finely sliced |
2 small fresh red chilies, finely chopped |
2 teaspoons fish sauce |
1 teaspoon ground cumin |
12 chicken tenderloins, trimmed, flattened |
steamed asian greens, to serve |
hoisin sauce, to serve with asian greens |
lime wedge, to serve |
Directions:
1. In a bowl, combine the yoghurt, coriander, ginger, lemongrass, chilli, fish sauce and cumin.
2. Add the chicken to the bowl and toss well to coat; allow to marinate for 15 minutes in the fridge; thread the chicken onto damp (see TIPS below) skewers.
3. Heat a char-grill or pan on medium; spray with oil; cook skewers for 4-5 minutes each side until the chicken is cooked through; serve with lime wedges and steamed Asian greens.
4. TIPS: Soak the skewers in water for 20 minutes before cooking, to prevent scorching. Steam Asian greens in a steamer over gently simmering water; drain and drizzle with hoisin to serve.
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