Ginger-and-Lime-Marinated chicken skewers on Watermelon salad

A nice little bite to this dish.


Serves: 4
Time: 25 Minutes + 1 hour to marinate



Ingredients: 
  • 4 Chicken breasts, skinned and deboned
  • 4 wooden skewers, soaked in water
  • vegetable oil, to fry
  • lime halves, to squeeze
  • micro-herbs, to garnish
Ingredients for Marinade:
  • 30 ml (2 tbsp) lime juice
  • 5 ml( 1 tsp) fresh ginger, finely grated
  • 2 large garlic cloves, peeled and minced
  • 30 ml (2 tbsp) extra virgin olive oil
  • 1.25 ml (¼ tsp) chilli flakes (or more, to taste)
  • zest of 1 lime, finely grated
  • pinch of salt
Ingredients for Dressing:
  • 15 ml (1 tbsp) lime juice
  • 2.5ml (½ tsp) fresh ginger, finely grated
  • 30 ml (2 tbsp) extra virgin olive oil
  • 5 ml (1 tsp) honey
  • salt and freshly ground black pepper, to taste.
Ingredients for Salad:
  • 400 g watermelon, cubed
  • 200 g cucumber, roughly sliced/cubed
  • 200 g feta cubed




Method:

  1. Slice the chicken breasts into chunks and place the chunks in a bowl
  2. For the marinade, combine the lime juice, fresh ginger and the remaining ingredients, mix well and pour the marinade over the chicken. Spoon over and turn the chicken to coat it evenly all over. cover in cling film and allow to rest in the fridge, at least 1 hour.
  3. For the dressing, mix the lime juice, fresh ginger and the remaining ingredients together, season to taste and set aside until needed.
  4. For the skewers, remove the marinated chicken chunks from the fridge and allow them to reach room temperature. Thread the chicken onto the 4 wooden skewers. Heat a little olive oil in a pan and fry the chicken skewers over medium-high heat until cooked through, about 10-12 minutes, depending on the thickness of the chicken.
  5. Arrange the salad on a platter. Place the cooked skewers on top of the salad, drizzle over the dressing and serve immediately with lime halves for squeezing and a sprinkle of micro-herbs.

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