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Chicken skewers with Asian-style cucumber salad

Serves 4-6 as a snack | 30 minutes + possible marinating time


Chicken skewers

  • 4 chicken breasts
  • 1 tin of coconut milk (reserve 2-3 tbsp for the dip)
  • 1 tbsp red curry
  • 2 tbsp soy sauce
  • 1 tbsp honey
  • Skewers for the chicken


  • 2-3 tbsp coconut milk
  • 2 tbsp peanut butter
  • 1 tsp red curry
  • 2 tbsp soy sauce
  • 1 tsp honey

Cucumber salad

  • 1 cucumber
  • 3-4 tbsp rice wine vinegar
  • 2 tsp sugar
  • 1 tsp finely chopped red chilli
  • 2-3 seaweed chips (or one nori sheet)
  • 2 tsp toasted sesame seeds
  • Possibly a little chopped coriander
  • Salt
  • Lime wedges



Chicken skewers

Cut each chicken breast into 3-4 long slices. 

Stir the coconut milk together with the red curry, soy sauce and honey. Turn the chicken in the marinade and leave to marinate for at least 20 minutes (or overnight in the fridge).

Thread the chicken onto the skewers. 

Bake the skewers in a hot oven at 180°C for about 15 minutes or grill on a hot barbecue.



Mix the coconut milk together with the peanut butter, red curry, soy sauce and honey.


Cucumber salad

Split the cucumber and scrape out the seeds with a teaspoon. Thinly slice the cucumber. Mix the rice wine vinegar with the sugar and chilli and gently toss the cucumber with the dressing. Cut the seaweed chips into thin strips and gently mix into the cucumber salad together with the sesame seeds and coriander just before serving. Season to taste with salt.


To serve

Arrange the chicken skewers in small dishes with cucumber salad and dip, and serve immediately with lime wedges. 

What you need