Quick and easy, this two-course menu will allow you to treat your guests to a delicious meal with minimal fuss


For the Asian chicken kebabs:

  • 45ml sweet chilli sauce
  • 1 lime, zest and juice
  • zest of 1 lemon
  • 15ml soy sauce
  • 15ml sesame oil
  • 10ml fresh ginger, finely grated
  • 2 garlic cloves, crushed
  • 600g chicken thigh fillets, cubed

For the ribbon salad:

  • 2 large carrots, peeled and trimmed
  • 5 asparagus spears, tough ends removed
  • 3 baby marrows, trimmed
  • 2 yellow patty pans, trimmed
  • 30ml olive oil
  • 5ml sesame oil
  • 20ml lemon juice
  • 1ml ground cumin
  • salt and freshly ground black pepper
  • 30ml sesame seeds, toasted


  1. To make the chicken marinade: combine all the ingredients, except the chicken, in a non-metallic bowl.
  2. Remove 30ml of this mixture and reserve for basting. Add the chicken to the bowl and mix well. Cover and chill for 30 minutes.
  3. To prepare the salad: use a vegetable peeler to shave the vegetables into long, thin ribbons. Bring a pan of water to the boil and blanch the carrots for 2 minutes. Add the remaining vegetables and cook for 2 minutes. Drain the vegetables and plunge them into iced water to stop the cooking process.
  4. To assemble the kebabs: thread the marinated chicken pieces onto 6 – 8 bamboo skewers, which have been soaked in warm water.
  5. Grill the kebabs in a hot oven or on the braai for 8–10 minutes per side, basting with the reserved marinade until cooked through.
  6. Meanwhile dress the salad: combine the olive oil, sesame oil, lemon juice, cumin, salt and pepper in a small bowl. Drizzle over the vegetables and toss to combine. Place them on a serving platter and garnish with the sesame seeds.

This recipe serves 4 people.