Name: Kebabs with papaya salsa
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 12 chicken tenderloins (900g); 1 small papaya (650g), peeled, seeded; 4 green onions, sliced thinly; 1 lebanese cucumber (130g), seeded, chopped coarsely; 1/2 cup firmly packed, coarsely chopped fresh mint; 2 centimetre piece fresh ginger (10g), grated; 1 tablespoon sweet chilli sauce; 2 tablespoon lime juice

Ingredients

12 chicken tenderloins (900g)

1 small papaya (650g), peeled, seeded

4 green onions, sliced thinly

1 lebanese cucumber (130g), seeded, chopped coarsely

1/2 cup firmly packed, coarsely chopped fresh mint

2 centimetre piece fresh ginger (10g), grated

1 tablespoon sweet chilli sauce

2 tablespoon lime juice

Method

1.Thread chicken onto skewers. Cook skewers, in batches, on heated oiled grill plate (or grill or barbecue) about 15 minutes or until chicken is browned all over and cooked through.

2.Meanwhile, chop papaya finely. Place in small bowl with onion, cucumber, mint, ginger, sauce and juice; toss gently to combine.

3.Serve kebabs topped with salsa.

Soak 12 bamboo skewers in water before use to avoid them scorching and splintering. You can substitute mango for the papaya, if you like.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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