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Sriracha Chicken Kebabs with Mango Salsa
Ingredients
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1 sachet Sriracha Seasoning
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325 grams (11 ounces) skinless, boneless chicken breasts, diced
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1 tablespoon oil
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50 grams (2 ounces) spring onion, thickly sliced
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100 grams (4 ounces) mango, diced
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½ red pepper, diced
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½ red onion, diced
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1 teaspoon Coriander Leaf
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50 grams (2 ounces) mayonnaise or Greek yoghurt
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1 lime
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2 pittas, warmed through in oven
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wooden skewers, soaked in water to prevent burning
Key Products
Instructions
- 1 In a large bowl combine 1 tbs of the Sriracha Street Food Seasoning with the oil, add the chicken and toss to coat. Thread onto the skewers, alternating with the spring onion.
- 2 Cook on a pre-heated griddle pan for around 10 minutes, turning regularly until cooked through.
- 3 Meanwhile, to make the salsa combine the mango, pepper, onion, juice of half the lime and ½ tsp Sriracha Street Food Seasoning.
- 4 To serve combine the mayonnaise or yoghurt with a good pinch of the Sriracha Street Food seasoning, cut the remaining lime into wedges and serve alongside the skewers with the salsa and warm pitta.
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