Brochetas de pollo con sriracha y ensalada crujiente

Ingredientes

• 4 chicken fillets, cut into 3cm pieces
• Zest and juice of 2 limes
• 4 tablesp. sriracha hot sauce
• 1 tablesp. rapeseed or olive oil
• Salt and freshly ground black pepper
• 150 g natural or Greek style yogurt
• 8 skewers, soaked if bamboo

Preparación

1. 1

   Place the lime zest and juice, sriracha, salt and pepper in a large bowl and mix to combine. Remove 1½ tablespoons of the marinade and set aside.

2. 2

   Add the chicken to the bowl and toss to combine. Leave to marinate if you have time.

3. 3

   Preheat the grill or barbecue.

4. 4

   Thread the chicken onto 8 metal or bamboo skewers, Drizzle a little oil over the chicken then grill for 4–5 minutes on each side or until charred and cooked through.

5. 5

   Meanwhile cook the grains as per packet instructions. Drain and mix with the chopped scallions, seasoning, mint leaves, lime juice, cumin and garlic.

6. 6

   Divide between four serving bowls. Add the peas, cherry tomatoes, carrots and pak choi. Scatter over the pecans.

7. 7

   Put the reserved marinade, yoghurt and coriander in a small bowl and stir to combine.

8. 8

   Place two chicken kebabs on each salad bowl. Drizzle the dressing over the chicken and salad and sprinkle over the extra mint leaves. Serve the remaining dressing separately.