Chicken Skewer Canapés with an Almond & Lime Satay

Christmas Chicken Skewers
When I’m entertaining I often skip a first course and just serve great canapés as a starter. I find that most people don’t wish to overeat these days and so while I hope no one leaves my home hungry, I also hope they don’t leave feeling full, bloated and full of regret for over eating. These chicken skewers are ideal if you are busy as you can make them up a day in advance and they are great to serve pretty much anytime. I’ll definitely be serving them at some point this festive season. I hope you are all enjoying the run up to Christmas!

12 Small Skewers// Prep 15 mins // Cook 5-8 mins

The chicken can be marinated a day in advance and kept covered in the fridge. The dipping sauce can be made a day in advance and kept in the fridge.

You’ll Need

  • 2 skinless, boneless chicken breasts, cut into small chunks (about 1.5cm)
  • 2 limes, zested and juiced
  • 2 tsp coconut aminos
  • 100g fennel, cut into small chunks (about 1.5cm)
  • 75ml coconut yogurt (such as coyo)
  • 50g almond butter
  • 1/2 tbsp chopped coriander, plus a few extra leaves to garnish

Step-by-Step

  1. Soak 12 small wooden skewers in cold water for 20 mins to make sure they don’t burn under the grill.
  2. While your skewers are soaking put the chicken in a bowl with the zest and juice of 1 lime and the coconut aminos and leave to marinate for 15 mins.
  3. While the chicken is marinating make the almond satay dip. Mix together the zest and juice of 1 lime with the coconut yogurt, almond butter and chopped coriander. Check the seasoning and then cover and put to one side.
  4. Heat the grill to high. Thread the chicken and fennel onto the skewers. Grill for 5-8 mins, turning half way through until the chicken is cooked.
  5. Serve the skewers on a board or large plate with the dip in a small dish. Have an empty glass to hand for guests to put used skewers in.

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