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Allergy Safe Recipes

Chicken Skewers with Lime-Ginger Dip

Allergic Living MagazineServes 4-6
Free of: Gluten and all top allergens.

Requires: 8-10 metal or wooden skewers (soak wooden skewers for 2-4 hours before using)


  • 4 large skinless, boneless chicken breasts, cut into 1-inch cubes
  • 2 limes, zested and juiced
  • 1 tbsp fresh ginger, minced
  • 4 lime leaves*
  • 1 tbsp honey
  • 1 jalapeño pepper, seeded, finely minced
  • 1 tbsp vegetable oil
  • Pinch of salt


  1. Combine chicken and all other ingredients in a large bowl. Marinate for 15-20 minutes.
  2. Pre-heat barbecue on high.
  3. Remove chicken from marinade and thread onto skewers.
    Cook for 2-3 minutes per side until cooked through.
  4. Transfer to serving platter, serve with dip and enjoy.

*Available fresh or frozen at Asian supermarkets.

Lime-Ginger Dip


  • 1 cup (250 mL) dairy-free yogurt (plain yogurt is fine if not dairy-free)
  • 2 tbsp candied ginger, finely diced
  • 1 tbsp sweet chili sauce
  • Zest of 2 limes
  • 1⁄4 cup (60 mL) coriander leaves, chopped
  • Salt to taste


  1. Stir together gently, place into a decorative bowl.

Recipe by Simon Clarke
Food photography by Chris Gonzaga

First published in Allergic Living magazine.
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