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.
- 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
- Soak 12 small wooden skewers in cold water for 20 mins to make sure they don’t burn under the grill.
- 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.
- 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.
- 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.
- 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.