Serves 4-6
Free of: All top allergens and gluten-free.

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

Ingredients

• 4 large skinless, boneless chicken breasts, cut into 1-inch cubes
• 2 limes, zested and juiced
• 1 tbsp (15 mL) fresh ginger, minced
• 4 lime leaves*
• 1 tbsp (15 mL) honey
• 1 jalapeño pepper, seeded, finely minced
• 1 tbsp (15 mL) vegetable oil
• Pinch of salt

Method

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

Ingredients

• 1 cup (250 mL) plain yogurt [or soy yogurt for dairy-free]
• 2 tbsp (30 mL) candied ginger, finely diced
• 1 tbsp (15 mL) sweet chili sauce
• Zest of 2 limes
• 1⁄4 cup (60 mL) coriander leaves, chopped
• Salt to taste

Method

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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