So onto the second of the meals that I made while I was away last month. The title of this one is supposed to read Skewered Swordfish with Crispy Coleslaw. I couldn't get swordfish but to be completely honest I was fine with that. I suppose I could have used some other fish but was not sure what else I could use and I didn't really want another seafood meal. So I decided to replace the swordfish with some diced chicken breast. Also, I didn't really want to buy all the individual ingredients for the coleslaw so I grabbed a bag of pre-packaged coleslaw ingredients instead. I did however have everything for the marinade and the dressing.
Now, with all my changes I wasn't sure whether to actually post this as a separate recipe or if I should wait and actually make it as written. I decided though that, while I really enjoyed it, I wasn't going to do it again with fish. I might do it again with the chicken and make up the coleslaw as per the recipe as it was all very nice however I decided that I would post what I made while I was away.
Skewered Chicken with Crispy Coleslaw
- 2 tbsp lime juice
- 2 cloves garlic, sliced
- 2 tbsp olive oil
- 1/2 tsp sea salt
- freshly ground black pepper
- 2 small chicken breasts diced (thigh would also work)
- 1 bag coleslaw mix (I cannot remember which one I got now)
- Soy dressing (see recipe below)
- Combine lime juice, garlic, olive oil, salt and pepper. Add chicken cubes and marinate of at least an hour.
- Thread chicken onto skewers (I used metal ones so I didn't have to soak them).
- Heat frying pan over high heat and cook the skewers for a couple of minutes each side, or until cooked through.
- Serve with coleslaw and soy dressing.
- 1 tbsp sesame oil
- 1/2 c soy sauce
- 1 1/2 tbsp balsamic vinegar
- 2 tbsp sugar
- 3 tbsp lime juice
- 2 chillies, finely chopped
- Combine all ingredients and let sit to combine.