Twice-spiced coriander BBQ chicken skewers recipe

Cook these chicken skewers on the BBQ for a tasty and low calorie summer barbecue dish

Serves 4

Takes 25 minutes to make, plus marinating

• 1 small onion, halved
• 1 green chilli, deseeded
• 30g fresh coriander, leaves and stalks
• 1 tbsp ground coriander
• 75g ready-to-eat dried apricots
• 2½ tbsp Thai fish sauce
• 3 tbsp lime juice
• 4 large, free-range skinless chicken breasts, each cut into 4 long strips
• 4 tbsp low-fat natural yogurt
• 1 garlic clove, finely grated
• Green salad, to serve

How to make twice-spiced coriander chicken skewers

1. Whizz the onion, chilli, fresh and ground coriander, apricots, fish sauce and lime juice in a food processor to make a marinade.

2. Put the chicken in a bowl and stir in three-quarters of the marinade. Cover and chill for at least 1 hour.

3. Thread the chicken onto 8 skewers and put on a non-stick baking sheet. Grill for 10 minutes, turning halfway. Alternatively, to barbecue preheat your barbecue in the usual way until it reaches the correct temperature. Cook the skewers turning once, bearing in mind you may have to adjust the cooking time slightly depending on how hot your barbecue is.

4. Meanwhile, stir the remaining marinade into the yogurt with the garlic. Serve 2 skewers each with the garlic yogurt and a green salad.

Tip: This marinade is also perfect for pork and lamb fillets.

© delicious. magazine