Mushroom, chicken and lime skewers
Preparation: 15 minutes Cooking: 8 minutes Serves: 4 as main, 8 as starter Ingredients 4 garlic cloves, chopped 2 red banana chillies, deseeded, roughly chopped 2 small red chillies, (seeds in) roughly chopped 2 tbsp grated palm sugar or brown sugar 2 large limes, juiced
1⁄4 cup fish sauce 24 medium button mushrooms, trimmed 3 chicken breast fillets, trimmed, cut into 2.5cm pieces 24 kaffir lime leaves, optional
Combine garlic, banana chillies, red chillies, sugar and 1⁄3 cup of lime juice in a small food processor. Process until well combined. Pour into a jug. Add fish sauce and 1⁄4 cup water. Stir to combine. Place the mushrooms and chicken in separate bowls. Pour 1⁄4 cup marinade over the mushrooms and 1⁄4 cup over the chicken. Cover and stand 15 minutes until mushrooms absorb the marinade. Thread the chicken, lime leaves, mushrooms and lime wedge alternately onto skewers. Preheat barbecue plate on medium-high. Lightly grease the plate and cook skewers, basting with a little of the remaining marinade, 5-8 minutes, turning until cooked through. Serve with remaining marinade as dipping sauce as a starter or with dipping sauce, salad and steamed rice as a main.