Ingredients

6 chicken breasts, cut in 24 pieces (or 24 chicken breast fillets)

For the marinade

50g/2oz lime leaves, chopped

50g/2oz coriander, chopped

3 limes, juice and zest grated

dash of gluten free soy sauce

1 tsp grated ginger

1 tbsp golden syrup

½ red chilli, de-seeded and finely chopped

dash of vegetable oil

For the lime and coriander dip

250ml/8½fl oz lactose free cream

1 tbsp grated stem ginger in syrup

handful coriander, chopped

dash of sweet chili sauce

1 lime, juice only

2 limes, zest only

you will need bamboo or metal skewers (if using bamboo, soak them for 6 hours)

Method

Soak skewers in water for 6 hours if you are using bamboo.

Mix all the marinade ingredients together and marinate the pieces of chicken in the mix.

Thread the chicken onto skewers.

Char grill them lightly before finishing them off in the oven for 10 minutes.

To make the dip, mix all the ingredients together stirring the juices in lightly.

Recipe adapted from: Good Food