• Chicken skewers with sweet chilli dipping sauce are beloved by both kids and adults. Their delicious flavours make them an all-around winner. These skewers work just as well on a braai: just leave them to cook until they come loose naturally, otherwise, they might break when turned too early.

    Chicken skewers with sweet chilli dipping sauce

    Serves: 8
    Cooking Time: 30 mins + extra for marinating


    • Skewers

    • 4 x 200g chicken breast fillets, trimmed
    • 60ml (¼ cup) olive oil
    • zest and juice of 1 lemon
    • 1 garlic clove, crushed
    • salt and freshly ground black pepper, to taste
    • Dipping sauce

    • 2 garlic cloves, crushed
    • 2,5ml (½ tsp) Dijon mustard
    • 15ml (1 tbsp) white wine vinegar
    • 10ml (2 tsp) sweet chilli sauce
    • juice of ½ lemon
    • 60ml (¼ cup) avocado oil
    • salt and freshly ground black pepper, to taste
    • fresh watercress, to garnish



    For the skewers, soak 8 bamboo skewers in water for 10 minutes.


    Slice the chicken breasts open, starting from the thinnest side but not slicing all the way through, so that when opened it is double in width. Place the breasts on a cutting board, cover with plastic wrap and flatten with a rolling pin. Cut each breast into two long strips.


    Thread the chicken onto the skewers and place them in a flat, rectangular dish.


    Combine the olive oil, lemon zest, juice, garlic and seasoning in a bowl. Pour it over the skewers and leave to marinate in the fridge for 30 minutes.


    For the dipping sauce, combine the garlic, mustard, vinegar, sweet chilli sauce and lemon juice in a bowl. Add the avocado oil in a thin stream while whisking continuously. Season and set aside.


    Heat a griddle pan until smoking hot. Season the skewers again, then cook them until golden and cooked through, about 1 – 2 minutes on each side. Garnish with watercress and serve with the dipping sauce.


    To drink: Cederberg Bukettraube’s residual sugar will stand up to the chilli and vinegar in this dish.

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