Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Soak a handful of wooden skewers in hot water for 20 minutes. Mix half the chopped shallots, coriander, cumin, turmeric, fish sauce and peanut butter together then add 2 tbsp boiling water to make a sauce. Toss with the chicken and leave for 15 minutes (you can marinate for a couple of hours if you want to make ahead).
To make the salad, halve the cucumber lengthways then scoop out seeds with a teaspoon and thinly slice. Put the lime juice, sugar, chilli, fish sauce and the rest of the shallots in a bowl. Mix until the sugar dissolves, then toss with the radishes and cucumber and mint.
Thread skewers with 3-4 chunks of chicken. Grill for about 6 minutes each side, brushing with extra marinade until cooked. Serve with the salad and flatbread.