Barbecued Lime & Mint Chicken Skewers

These lime and mint chicken skewers are great to whip up for a BBQ. They're simple, tasty and full of citrus flavour from the limes.

Ingredients

2 limes
2 long fresh green chillies, halved, deseeded, finely chopped
2 garlic cloves, crushed
¼ cup light olive oil
½ cup fresh coriander leaves, chopped
1/4 cup fresh mint leaves, chopped
800g chicken thigh fillets, fat trimmed, cut into 2cm pieces
1-2 tbs water
½ cup bought tzatziki
Fresh mint leaves, to serve
Lime wedges, to serve

Method

1. Finely grate the rind of the limes. Juice the limes. Place the lime rind, lime juice, chilli, garlic, oil, coriander and chopped mint in the bowl of a food processor and process until smooth. Transfer to a glass or ceramic bowl. Add the chicken and stir to coat. Cover and place in the fridge for 2 hours to marinate. 
2.  Thread the chicken onto skewers. Brush with marinade. 
3.  Preheat a barbecue grill or chargrill on high. Cook the skewers for 5 minutes each side or until cooked through.
4.  Gradually add the water to the tzatziki until it reaches the consistency of thickened cream. Place the skewers on a serving plate. Top with mint leaves. Serve with lime wedges and tzatziki.

Notes & Tips

Soak bamboo skewers in cold water for 20 minutes for this recipe to prevent them from burning. Alternatively, use 12 metal skewers.

Chilli Lime Pork Ribs

As I mentioned in a previous post, I've been quite busy with work lately and my uni holidays are almost over :(
So with less time on my hands now, I'm in search for recipes that are easy to whip up and tasty when reheated the next day. Here's one such recipe that fits the criteria :)

Serves 4

Ingredients

2 red chillies, finely chopped
2 teaspoons finely grated lime rind
¼ cup lime juice
1 tablespoon kecap manis
⅓ cup firmly packed brown sugar
2 garlic cloves, crushed
1.2kg pork spare ribs, cut into 5cm pieces
canola oil cooking spray


Method

1. Combine chilli, lime rind, lime juice, kecap manis, sugar and garlic in a jug. Place pork in a large, shallow, glass or ceramic dish. Pour over chilli mixture. Turn pork to coat. Refrigerate, covered, for 2 hours, if time permits.
2. Spray a barbecue plate, chargrill or fry pan with oil. Heat over medium-high. Cook pork for 5 to 6 minutes each side or until browned and cook through. Transfer to a plate. Cover with foil. Stand for 5 minutes. Serve with steamed rice.

Donna Hay's Lime & Lemongrass Salmon Cakes

This is a really simple dish to create but a really impressive one to serve. Just make sure to check that all the bones from your salmon fillet are removed. You wouldn't want to choke on them or spit them out whilst you're eating this dish. Now that certainly would not be impressive!

Recipe adapted from Donna Hay No Time to Cook, page 78

Serves 2

Ingredients

¼ cup whole-egg mayonnaise
1 teaspoons wasabi
½ teaspoon lime juice
2 x180g salmon fillets, cut into 1 cm cubes
2 tablespoons rice flour
1 egg white
1 teaspoon finely grated lime rind
1 stalk lemon-grass, finely chopped
3 kaffir lime leaves, shredded
1 long red chilli, seeded and chopped
sea salt and cracked black pepper
vegetable oil, for shallow frying
lime wedges and salad greens, to serve

Method

1. Place mayonnaise, wasabi and lime juice in a small bowl and stir to combine. Set aside.
2. Place salmon, rice flour, egg white, lime rind, lemongrass, lime leaves, chilli, salt and pepper in a bowl and mix to combine. Shape mixture into 4 patties.
3. Heat a frying pan over medium heat. Add oil to the pan, add patties and cook for 4 minutes each side or until cooked through.
4. Serve with lime wedges, salad greens and the lime and wasabi mayonnaise.