½ cup shredded coconut
1 teaspoon finely grated lime
500 g chicken tenderloins
2 tablespoons vegetable oil
Combine the coconut and lime zest on a plate. Season lightly.
Thread chicken onto bamboo skewers.
Roll chicken in the coconut mixture, pressing to coat.
Heat the oil in a large fry pan. Cook chicken skewers , in 2 batches, trying only to turn once, for 6 minutes or until golden brown and cooked through.
Serve on a bed of coleslaw or a quick salsa.
Make a tangy mayonnaise by adding lime zest and lime juice to a good quality mayonnaise.
750 g chicken thighs, cubed
250 g button mushrooms
Olive oil cooking spray
¾ cup roasted garlic and soy sauce
1 tablespoon sesame seeds
Thread alternate pieces of chicken and mushroom onto skewers.
Season with salt and pepper.
Heat a chargrill or bbq hot plate over medium-high heat.
Spray chicken skewers with oil.
Cook skewers for 2 – 3 minutes on each side of until chicken is golden and cooked through.
Serve on a bed of rice and drizzle sauce and sprinkle with sesame seeds.