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Sriracha and lime chicken kebabs with pak choi

Try this easy chicken kebab recipe for a zingy dinnertime treat that’s ready in less than 30 minutes – it’s quicker and tastier than ordering a takeaway! Bursting with a subtle Sriracha spice kick and zesty limes, it’s delicious served with juicy stir-fried pak choi.


For the chicken kebabs

2x460g skinless boneless chicken thigh fillets, cut into one-inch cubes
2 green chillies, finely chopped
2 cloves garlic, finely chopped
2 tbsp sriracha
2 limes, juiced and zested
14g chopped coriander
14g chopped mint

For the pak choi

2 tsp sesame oil
6 pak choi, quartered
100g spring onions, cut to matchstick length
2 tbsp soy sauce
1 lime, juiced


Preheat oven to 180°C, fan 160°C, gas mark 4. Place all the ingredients except the chicken into a pestle and mortar or mini chopper until you have a coarse paste.

Cover the chicken with the paste and thread the chicken onto metal skewers.

Place in the oven and cook for approximately 12 minutes until cooked and charred on the edges.

Heat the sesame oil in a wok then stir-fry the pak choi and spring onion until charred on the edges. Stir in the soy sauce, then take off the heat and squeeze in the lime juice.

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The Sunshine Diet is packed full of exotic recipes that are simple to create and are packed full of flavour and fragrance.

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