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)
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