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Salt and pepper chicken skewers with cucumber
Salt and pepper chicken skewers with cucumber
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
30 minutes
Refreshing cucumber salad pairs perfectly with zesty chicken skewers.
Ingredients:
  • 75g (1/2 cup) cashews
  • 600g chicken thigh fillets, cut into 3cm pieces
  • 4.80 gm salt flakes
  • 1/2 tsp ground white pepper
  • 1/2 tsp Chinese five-spice
  • 18.20 gm peanut oil
  • 40.00 ml rice wine vinegar
  • 20.00 gm caster sugar
  • 4 Lebanese cucumbers, thinly sliced lengthwise
  • 125.00 ml coriander leaves
  • 125.00 ml mint leaves
  • 2 long red chillies, seeded, thinly sliced lengthways
  • 2 kaffir lime leaves, (see note) thinly sliced
Instructions:
  • Preheat your oven to 180C. Spread cashews on a baking tray and roast until golden, about 5 minutes. Remove from oven, let cool slightly, then finely chop.
  • Skewer the chicken. Mix salt, white pepper, and Chinese five-spice in a bowl. Coat the skewers with oil and season with half of the salt mixture.
  • Heat up a chargrill pan on high. Cook half of the skewers for 3 minutes per side or until they're golden and fully cooked. Transfer to a plate and sprinkle with some of the leftover salt mixture. Keep warm by covering them up. Repeat the process with the rest of the skewers and salt mixture.
  • In a small bowl, mix vinegar and sugar until the sugar completely dissolves.
  • In a large bowl, delicately mix together cucumber, coriander, mint, chillies, and kaffir lime leaves. Pour over the vinegar mixture and toss gently. Spoon the cucumber mixture onto plates, sprinkle with cashews, place skewers on top, and serve promptly.

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