Tom Yum Chicken and Prawn Skewers

Prep: Marinate 2 hours minimum, threading skewers 15 minutes

Cooking: 10 minutes

Makes: 22 skewers


Turkey sausage

  • 1kg Steggles chicken thighs
  • 500g green prawns peeled with tails intact
  • 4 tablespoons coconut oil
  • 4 tablespoon Tom Yum paste
  • 2 limes, juice only
  • 3 tablespoons brown sugar
  • 22 bamboo skewers, soaked in water for an hour


  1. Place coconut oil, Tom Yum paste, lime juice and sugar in a bowl and mix to combine.
  2. Cut up thighs into small bite sized pieces and remove excess fat.
  3. Place prawns and chicken in two separate bowls and tip 2/3 of marinade on the chicken and the remaining 1/3 over the prawns. Ensure all is well coated and place into the fridge to marinate for a couple of hours, or overnight.
  4. When you’re ready to cook, thread chicken onto skewers, and thread the prawns onto separate skewers, as they will take less time to cook on the BBQ.
  5. Heat your BBQ high and turn down to medium when you put your skewers on. Turn regularly for 10 minutes or until cooked through.
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All Steggles chickens are raised in large barns, and free of any added hormones.
Steggles Mar 18, 2018
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