Twice-spiced coriander chicken skewers recipe

By Sal Henley

  1. Serves 4
  2. Takes 25 minutes to make, plus marinating
  3. Rating

This dish is low in calories and fat, so is a fabulously tasty way to stay healthy.

tried and tested
Twice-spiced coriander chicken skewers


  1. 1 small onion, halved
  2. 1 green chilli, deseeded
  3. 30g fresh coriander, leaves and stalks
  4. 1 tbsp ground coriander
  5. 75g ready-to-eat dried apricots
  6. 2½ tbsp Thai fish sauce
  7. 3 tbsp lime juice
  8. 4 large, free-range skinless chicken breasts, each cut into 4 long strips
  9. 4 tbsp low-fat natural yogurt
  10. 1 garlic clove, finely grated
  11. Green salad, to serve


  1. 1. Whizz the onion, chilli, fresh and ground coriander, apricots, fish sauce and lime juice in a food processor to make a marinade.
  2. 2. Put the chicken in a bowl and stir in three-quarters of the marinade. Cover and chill for at least 1 hour.
  3. 3. Preheat the grill to medium-high. Thread the chicken onto 8 skewers and put on a non-stick baking sheet. Grill for 10 minutes, turning halfway.
  4. 4. Meanwhile, stir the remaining marinade into the yogurt with the garlic. Serve 2 skewers each with the garlic yogurt and a green salad.

Nutritional info

Per serving: 246kcals, 3.2g fat (0.7g saturated), 45.5g protein, 11.1g carbs, 10.4g sugar, 2g salt

Chef's tip

This marinade is also perfect for pork and lamb fillets.


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October 3

This recipe came up when I searched for Pork Fillet...

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