Chicken and lime skewers with a peanut dip

#1

meat

main course

medium

Stephanie Türck/Daniela Sonntag

INGREDIENTS FOR 4 PERSONS

• 600 g chicken breast fillets
• 8 tbsp. rapeseed oil
• 2 limes
• wooden skewers
• salt, pepper
• coriander
• 2 cloves garlic
• 1/2 onion
• 1-2 Birds Eye chillies
• 1 tbsp. rapeseed oil
• 175 g peanut butter
• 200 ml coconut milk
• 1 lime
• 1/2 tbsp. salt
• 3 tbsp. Tomami Umami

INSTRUCTIONS

Cut the chicken fillets into cubes and marinate in the rapeseed oil, salt, pepper and finely chopped coriander. Cut the limes into eighths. Skewer the fillets and the lime pieces alternately on the wooden skewers and place on the grill. Turn over and brush with the marinade. To make the peanut butter dip, sauté the garlic, onion and Birds Eye Chilli in oil. Add the peanut butter, coconut milk, the juice of one lime, salt and Tomami. Purée finely, sprinkle with chilli flakes and serve with the skewers.