Thai Chicken Kebabs and Vegetable Rolls with Zesty Sauces

by Naomi (follow)
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Simple, delicious, healthy and quicker for me to make than picking up takeaway. The chicken is briefly marinated in a lime and coriander sauce before baking. The rolls are fresh, tasty and can be turned into spring rolls if you want crunch (see Tips).

Serve on a platter with salad, rice and two zesty sauces as entree, lunch, dinner or at parties. This platter is lactose and gluten free and can be made low FODMAP.

Thai chicken kebabs and vegetable roll platter
Thai platter of chicken, rolls and zesty dipping sauce

Preparation Time: 15 minutes (including marinating time)
Cooking Time: 12 minutes
Serves: 4

For the chicken kebabs
2 chicken breasts, cut into 8 long strips
2 large limes, zested and juiced
3 tbsp fish sauce
2 tbsp raw or palm sugar
2 cloves garlic, crushed (exclude for low FODMAP)
1 bunch of coriander with leaves and stem, chopped finely

For the salad
3/4 iceberg lettuce, roughly cut
1 tomato, sliced
10cm cucumber, cut into matchsticks
1 red capsicum, finely sliced
1 carrot, cut into matchsticks
1/4 cup coriander, roughly cut

For the rice paper rolls
4 sheets of rice paper
1 cup salad (reserved)
1/2 small sweet potato, grated
1 small zucchini, grated

To serve
Lime and coriander sauce (1/4 cup reserved marinade)
Easy Thai lemon and chilli sauce
Jasmine rice

Place kebab sticks in water.
Put the lime zest, juice, sugar, garlic and fish sauce in a bowl. Stir until the sugar dissolves.
Add the coriander, stir to combine. Reserve 1/4 cup as a dipping sauce.
Add the chicken to the remaining sauce, stir to evenly coat, cover and marinate for 10 minutes.
Preheat the oven to 220 degrees. Line 2 baking dishes with baking paper.
Thread the chicken onto the kebab sticks, place on baking dishes and bake for 12 minutes.
Thai Chicken Kebabs And Vegetable Rolls With Sauce Montage
Marinating then baking the chicken makes it tender

In the meantime, put the salad ingredients in a bowl, toss to combine. Set aside.
Combine 1 cup of the salad, sweet potato, zucchini in a bowl.
Pour warm water on a large plate, put a sheet of rice paper in the water, push down to fully cover.
Once soft, transfer the rice paper onto a flat surface. Place 2 - 3 tbsp of salad vegetable mix in a line on the middle of the rice paper.
Fold the bottom and top of the rice paper over the ingredients, then roll to seal. Cut in half diagonally and place on a platter.
Thai Chicken Kebabs And Vegetable Rolls With Sauce Montage
Add the salad and vegetable mix, fold and roll the rice paper

Add the chicken kebabs, sauces and salad. Serve with a side jasmine rice.

Add 2 - 3 chopped birdseye chilli for a spicy marinade.
Turn the rolls into spring rolls.
Make a second platter with Thai style vegetable curry puffs, chicken satay skewers.

For more of my recipes visit Naomi's recipes

#Chicken kebabs

#Gluten free
#Lactose free
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