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Serves 4
4 Thai Coconut Lime Seasoned Skewers
1/2 cup white wine
1 lb fresh Mahi Mahi cut into 12 pieces (1 1/2-inch chunks)
8 shiitake mushrooms, stems removed
8 chunks (1 1/2-inch pieces) red bell pepper
8 chunks (1 1/2-inch pieces) white onion
Salt and pepper to taste
Sweet Chili Soy Sauce
2 tablespoons Thai sweet chili sauce
1 tablespoon fresh lime juice
1 tablespoon soy sauce
Soak skewers in white wine for 10 to 15 minutes.
Meanwhile, combine all the sauce ingredients together and set aside.
Thread onto each skewer in the following order: chicken-mushroom-bell pepper-onion, using 1 piece of each. Repeat 1 more time and then add 1 more piece of chicken to secure the vegetables. Let sit for 10 to 20 minutes in refrigerator.
Lightly brush skewers on each side with salad oil and season lightly with salt and pepper.
Place on a preheated medium-high grill and cook until chicken is cooked through, about 4 to 5 minutes per side.
To serve: Drizzle to taste with Sweet Chili Soy Sauce.
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