Mint & Piri Piri Chicken Skewers

This easy and tasty recipe is perfect to whip-up on those hot Summer days!

Serves: 4

Time to prep: 15 minutes

Time to cook: 10 minutes

Ingredients

• 1/3 cup coarsely chopped fresh mint
• 3 teaspoons piri piri seasoning
• 2 garlic cloves, crushed
• 12 (about 500g) chicken tenderloins
• Olive oil, to grease
• Low-fat natural yoghurt, to serve

Method

• Combine the mint, piri piri seasoning and garlic in a large bowl. Add the chicken and toss until well coated.
• Thread the chicken onto the skewers. Heat a large non-stick frying pan over medium-high heat. Brush the pan with oil to lightly grease. Add half the chicken skewers and cook for 3-4 minutes each side or until golden brown and cooked through. Transfer chicken skewers to a heatproof plate and cover with foil to keep warm. Repeat with the remaining chicken skewers.
• Arrange the mint & piri piri chicken skewers on a large serving platter. Serve immediately with yoghurt and the carrot & radish salad.

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Chicken, Cashew & Mint Rice Paper Rolls

Try these sumptuous rice paper rolls. Light enough as a delicious starter or a main dish for dinner. No cooking required.

Makes: 16

Time to prep: 35 minutes

Ingredients

• 50g dried rice vermicelli noodles
• 1 1/2 cups cooked chicken, shredded
• 1 carrot, grated
• 1/3 cup chopped fresh mint leaves
• 2 tablespoons fresh coriander leaves, chopped
• 1/4 cup dry-roasted cashews, chopped
• 3cm piece fresh ginger, peeled, finely grated
• 1 garlic clove, crushed
• 2 tablespoons lime juice
• 1 teaspoon brown sugar
• 16 (22cm round) rice paper rounds
• 32 fresh mint leaves, extra

Dipping sauce

• 1/2 cup hoisin sauce
• 1 teaspoon Chinese five spice
• 1 green onion, thinly sliced
• 2 teaspoons fresh coriander leaves, finely chopped

Method

• Place noodles in a heatproof bowl. Cover with boiling water. Set aside for 5 minutes or until softened. Drain. Rinse under cold water. Drain. Using scissors, cut noodles into shorter lengths.
• Place noodles, chicken, carrot, chopped mint, coriander and cashews in a bowl. Toss to combine. In a separate bowl, combine ginger, garlic, lime juice and sugar. Stir until sugar has dissolved. Pour dressing over chicken mixture. Toss to combine.
• Place a damp tea towel on a baking tray. Fill a shallow dish with warm water. One by one, dip rice paper rounds in water. Place on a tea towel to absorb excess water. Place 2 mint leaves along 1 edge of each round. Top with 2 tablespoons chicken mixture. Roll up, folding in edges, to enclose filling. Place on damp tea towel on tray. Cover with another damp tea towel.
• Make Dipping sauce: Combine hoisin, five spice and 2 tablespoons cold water in a bowl. Stir in onion and coriander. Serve rice paper rolls with dipping sauce.

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