Asian-Inspired Chicken Skewers with Radish and Carrot Salad

Asian-Inspired Chicken Skewers with Radish and Carrot Salad

It’s time to take the cooking outside again and I couldn’t be happier!

To kick off BBQ season, I share with you these delicious Asian-inspired chicken skewers.

Currently in season, radishes are a colourful and crunchy addition to your Spring salads. Best thinly sliced and eaten raw, radishes add a distinctive peppery kick to any dish! When choosing, look for radishes with fresh-looking, green leaves and store in the cooler section of your fridge.  To be honest, I have a major crush on them at the moment, they turn any dish into something so pretty!  


  • 1/2 cup oyster sauce
  • 1.5 tsp Chinese five spice
  • 3.5cm fresh ginger, peeled and grated
  • 8 x 100g chicken thigh fillets, cut into 2cm pieces
  • 4 green onions, cut into lengths
  • Vegetable oil for brushing
  • 1 cup coriander leaves
  • 2 carrots, peeled and thinly sliced using a julienne peeler
  • 200g radishes, thinly sliced using a mandolin
  • 2 tbsp rice wine vinegar
  • Steamed rice, to serve

To make

  1. Place the oyster sauce, five-spice and ginger in a bowl and mix to combine. Add the chicken and set aside for 10 minutes to marinate.
  2. Thread the chicken and green onion onto skewers.
  3. Preheat a char-grill pan or barbecue over medium heat. Brush the skewers with oil and cook for 2–3 minutes each side or until cooked through. Place the coriander, carrot and radish in a bowl, drizzle with the vinegar and toss to combine.
  4. Serve the skewers with the salad and rice. Serves 4.

Leave a Reply

Your email address will not be published. Required fields are marked *