Sriracha Chicken Kebabs with a Crunchy Salad

The sriracha gives a bit of a kick to the marinade and the yogurt drizzle. Add more or cut back to suit your guests.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Place 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. 2Add the chicken to the bowl and toss to combine. Leave to marinate if you have time.
3. 3Preheat the grill or barbecue.
4. 4Thread 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. 5Meanwhile cook the grains as per packet instructions. Drain and mix with the chopped scallions, seasoning, mint leaves, lime juice, cumin and garlic.
6. 6Divide between four serving bowls. Add the peas, cherry tomatoes, carrots and pak choi. Scatter over the pecans.
7. 7Put the reserved marinade, yoghurt and coriander in a small bowl and stir to combine.
8. 8Place 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.