Daring Cooks June 2015: Lemongrass and Lime Herby Chicken Kebabs

With summer just around the corner, ML Spell from Dry Spell invited us to play with fire! She challenged us to make some mouthwatering eats on the grill for the June daring cooks challenge.

Ok, so, I haven't done a Daring Cooks in ages, in fact in over a year, for a lot of reasons, so this is my first one back and it fitted right in with WeightWatchers as grilling (in the English sense of the word) is a good way to cook without adding oil. I wasn't going to fire up a barbecue just for me so I cooked them under the grill/broiler. I made Lemongrass and Lime Herby Chicken Kebabs. They were fabulously tasty and reminded me that I should definitely make kebabs more often, the meat was lovely and tender and the peppers soft but crisp.

Lemongrass and Lime Herby Chicken Kebabs (from WW Seasonally Sensational)

(Serves 4)

(6 WW ProPoints per serving)

2 tbsp soy sauce

1 lemongrass stalk, very finely chopped

grated zest and juice 1 lime

1 garlic clove, crushed

2 tbsp coriander

600g chicken breast, cut into chunks

salt and pepper

2 peppers, cut into chunks

For the tzatziki

4 tbsp 0% yoghurt

juice 1/4 lemon 

handful chopped mint

1/2 cucumber, deseeded and chopped

In a bowl mix together the soy sauce, lemongrass, lime zest and juice, garlic and coriander. Add the chicken and season. Mix well, cover and marinate for at least 30 mins in the fridge.

Meanwhile, make the tzatziki. Mix together all the ingredients in a small bowl, then set aside.

Preheat the grill to high. Thread the chicken pieces onto kebab sticks alternating with the peppers.

Grill the kebabs for 8-10 mins turning often. Make sure that the chicken is cooked all the way through.

Serve with the tzatziki with either rice or in a pitta bread with some lettuce.