top of page

Chicken Skewers

Copy of Gluten Free-4.png
Copy of Gluten Free-3.png
Copy of Gluten Free-7.png
Copy of Gluten Free-2.png
Copy of CnC Logo Transparent-3.png
Chicken Skewer
Gluten Free | Dairy Free | Nut Free | Low FODMAP
Serves 4 - 1 serve is LF

1 tsp Ginger Grated 

3 TBSP GF Soy Sauce 

2 TBSP Mirin

2 tsp Lime Juice 

1/4 tsp Sriracha 

1 tsp Rice Wine Vinegar 

1/4 tsp Salt 

700g Chicken Thigh 

Wooden Skewers soaked in water 

Brown Rice 

1 cucumber 

4 tsp pepitas 

15 Cherry tomatoes 

1 TBSP Green shallots finely sliced (dark green part only)

Chop the chicken thighs into equal sized pieces and place 3 pieces on each skewer
Place the chicken in a large container and cover with the soy sauce, lime juice, sriracha, rice wine vinegar, ginger and salt and mix the container well so that the chicken is covered in the mixture 
Allow to marinate for at least 30 minutes. Preheat oven to 150 degree C 
Heat a large frying pan with a little EVOO and cook chicken skewers so that both sides are browned 
Once the chicken is browned, wrap all skewers in aluminium foil and place into the preheated oven for around 10 minutes or until the largest piece of checked is cooked when cut open.
Serve chicken with the cucumber, tomato, shallots and brown rice. Sprinkle with pepitas and serve with additional soy sauce if required. 

Making this dish? We would love to see it! Tag @crunchandconutrition on Instagram

bottom of page