Chicken Tikka Kebabs
Chicken Tikka Kebabs
INGREDIENTS
- 2 pounds/900 g skinless boneless chicken breast
- 1/4 cup/120 mL fresh lemon juice
- 1/4 cup/120 mL plain yogurt
- 4 garlic cloves, minced
- 2 tablespoons/30 mL ground coriander
- 2 tablespoons/30 mL butter, melted
- 2 teaspoons/10 mL ground cumin
- 1 teaspoon/5 mL ground turmeric
- 1/2 teaspoon/2.5 mL salt
- 1/2 teaspoon/2.5 mL cayenne
- 1/4 teaspoon/1.25 mL ground ginger
- 12 6- to 8-inch bamboo skewers, soaked in water 15-30 minutes
***optional sauce***
- 1 can (13.5 oz) coconut milk
- 3 Tbsp creamy peanut butter
- 4 Tbsp brown sugar
- 2 Tbsp curry powder
- 4 Tbsp lime juice
PREPARATION
- Cut chicken breasts into 1 1/4-inch pieces. Combine with lemon juice,
and salt in a bowl. Cover and place into refrigerator for 30 minutes.
- While chicken is in the fridge make the marinade. In a separate bowl
combine yogurt, butter garlic, ginger, coriander, cumin, turmeric, and
cayenne. Mix well and add to chicken. Toss with tongs,
cover and refrigerate
for let meat marinade for three hours in the refrigerator.
- Preheat grill for medium-high heat. Thread chicken onto skewers.
Oil grill grates well with a high smoke point oil. Place chicken tikka
kebabs onto grill and cook for about 6-8 minutes or until done (an internal
temperature of 165 degrees F or above). Turn a few times during grilling.
Cook meat a little longer if using chicken thighs.
- Once cooked through, remove kebabs from grill and either garnish
with some chopped cilantro or green onions and serve.
- While grill is preheating, heat a medium sauce pan on med-low heat. Add
coconut milk, brown sugar, curry powder, lime juice, peanut butter and
continuously stir until all ingredients have completely come together. Turn
off heat and pour sauce intor a serving bowl.