Chilli and Chicken Ginger Skewers

Prep Time


Cook Time

20-30 min




5050 ml Country Range Coconut Milk

½ ½ lime (juice and zest)

1 1 tsp thai fish sauce

½ ½ tsp Country Range Crushed Chillies

½ ½ tsp Country Range Minced Garlic

½ ½ tsp Country Range Ground Ginger

½ ½ tsp Country Range Ground Paprika

4 4 Country Range Chicken Breasts, cubed

1 1 red pepper, cubed

1 1 green pepper, cubed

8 8 Chinese/Shitake mushrooms, halved

8 8 skewers or lemongrass stems (if using)

Multiply by
  • 1Mix together the coconut milk, juice and zest of lime, fish sauce and spices in a bowl.
  • 2Stir in the cubed chicken and leave to marinate in the refrigerator for 30 minutes - 1 hour.
  • 3Thread pieces of the marinated chicken onto each skewer (or lemongrass stem, if using), alternating them with a piece of pepper and mushroom.
  • 4Brush the skewers with any leftover marinade and place under a grill for 25-30 minutes or until cooked through, turning the skewers now and again so that they are evenly cooked. Serve with quarters of lime and boiled rice or salad.