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Chilli chicken kebabs with fresh salsa

Coriander, five spice and soy make this a super-tasty meal. You can also marinate the chicken and make the salsa in advance, so when you’re ready to cook you’ve got an instant meal.


Serves: 2

per serving: 279 kcal, 42g protein, 20g carbs, 5g fat, 7g fibre


You will need:

5 tbsp reduced-salt soy sauce

2 tsp five spice

2 tsp ground coriander

2 garlic cloves, crushed

Pinch dried chilli flakes

300g chicken breasts, skinless, cut into strips

160g ripe tomatoes, chopped

1 small red pepper, diced

½ red onion, finely chopped

1 small fresh red chilli, finely chopped

Freshly ground black pepper

Small bunch fresh coriander, chopped

80g mangetout

1 head pak choi

2 spring onions, cut into strips



  • Mix 4 tbsp of the soy sauce with the five spice, ground coriander, garlic and chilli flakes in a bowl, stir in the chicken so it’s well coated, then pop in the fridge to marinate for at least 30 mins.


  • Thread the chicken onto wooden skewers and place in a foil-lined grill pan or on a barbecue. Brush with the remaining marinade, then grill for 10-12 mins, turning occasionally, until the chicken is golden brown and cooked through.


  • Meanwhile, mix the tomatoes, red pepper, fresh chilli, ground black pepper and coriander to make a salsa, and steam the mangetout and pak choi until just tender.


  • Serve the kebabs, vegetables and salsa drizzled with the remaining soy sauce, topped with the spring onions.

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