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Chicken Skewers with Lime-Ginger Dip

Allergic Living Magazine [1]Serves 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)



  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. 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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