Thai Chicken Kebabs and Vegetable Rolls with Zesty Sauces

Thai Chicken Kebabs and Vegetable Rolls with Zesty Sauces

Posted 2017-07-22 by Naomi follow
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.
[Image1 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)
[Link 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.
  • [Image6 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.
  • [Image7 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.

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

  • For more of my recipes visit [Link Naomi's recipes]



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