A perfect light summer meal which combines the flavours of chicken, ginger and lime with smooth banana and fiery chilli.
600g chicken breast, chopped into medium-sized cubes
2 tbls canola oil
1 tsp ground cinnamon
1 tsp Barbeque spice
1 tsp salt
½ ground black pepper
1 tbls grated ginger
zest and juice of 1 lime
For the banana chilli salsa
1 red chilli, seeds removed and chopped
1 spring onion, finely sliced zest and juice of 1 lime
1 tsp grated ginger
1 tbls roughly chopped coriander
1 tbls finely chopped mint
In a bowl add all the ingredients, except for the chicken, and stir until combined. Add the chicken and stir until coated with the marinade. Skewer the chicken pieces onto 5-6 skewers and cover with plastic wrap and place in the fridge until ready to cook.
In the meantime make the salsa, cut the bananas into small pieces and place into a bowl. Add the remaining ingredients and carefully mix until combined.
Heat a griddle pan and gently fry the chicken skewers for 10 minutes or until the chicken is cooked.