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Fry’s Thick Cut Chicken Strip Skewers with Toasted Coconut and Fresh Lime

Yields1 ServingPrep Time30 minsCook Time10 minsTotal Time40 mins

fry's kebabs and toasted coconut

For the Skewers
 1 box Fry’s Thick Cut Chunky Strips
 1 red pepper, sliced into thick strips
Coconut Chill Lime Marinade
 100 ml soy sauce
 150 ml coconut milk
 juice of 2 limes
 ¼ cup apple cider vinegar
 ¼ cup maple or coconut syrup
 3 cloves garlic, crushed
 2 thumb-sized piece of fresh ginger, grated
 Fresh red chill, roughly chopped
 Salt and freshly cracked black pepper
To Serve
 Lime zest
 Coconut flakes, toasted
 Smoked chill flakes
 Lime wedges
For the Coconut Chill Lime Marinade:

Place all of the ingredients for the marinade into a food processor and blitz together until combined.

For the Skewers:

Allow the Thick Cut Chunky Strips to defrost slightly, then skewer them onto satay / kebab sticks, alternating with the red pepper pieces. Pour over the marinade and allow to marinade for 15 – 20 minutes. Braai over hot coals, turning frequently and brushing with marinade as you go.

To serve:

Garnish with lime zest, toasted coconut and smoked chili flakes and serve with limes wedges on the side.