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Chili, Garlic and Lime Dip:

Marinade and Chicken Skewers:

Garnish:

  • Bok Choy, sautéed 500 g
  1. Chili, Garlic and Lime Dip:

    • Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
  2. Marinade and Chicken Skewers:

    • Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
    • Marinade the chicken for 12 hours before skewering along with vegetables.
    • Grill on high heat over charcoal for about 8 minutes turning constantly.
  3. Garnish:

    • Serve the kebabs on top of sautéed Bok Choy. Alternatively use cabbage if Bok Choy is not available.
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