Chicken Tikka Kebabs with Cilantro Mint Sauce
Ingredients:
2 Cans Unsweetened Coconut Milk, refrigerated overnight
5 Large Cloves Garlic, crushed
1 Tbsp. Turmeric
2 Tsp. Coriander
2 Tsp. Curry Powder
2 Tsp. Cumin
¼ Tsp. Ground Ginger
1/8 Tsp. Cayenne Pepper
Kosher Salt & Pepper
2 lbs. Boneless, Skinless Chicken Breasts
1 Cup Cilantro, chopped
¼ Cup Fresh Mint, chopped
1 Tbsp. Lime Juice
Instructions:
- The night before you want to eat these chicken skewers, make your marina
- Open one can of refrigerated coconut milk and carefully remove the solidified milk into a large bowl
- ¼ Cup + 2 Tbsp. of the water, thin out the milk solids with a whisk
- Add in garlic, turmeric, coriander, curry powder, cumin ginger, and cayenne. Whisk together and using a little cooking by feel, add in a little coconut water at a time to continue thinning the mixture. You want it to in between clumpy and runny.
- Season your chicken with a little kosher salt and cut into 1” cubes
- Reserve about ½ cup of the marinade in a separate container for basting on the grill
- Add your chicken to your marinade (do not use your hands without gloves otherwise they will get stained), and combine until chicken is completely coated. Cover and refrigerate overnight
- Now it’s time to make the sauce! Remove your coconut milk the same way we did in step 2, but put it in a blender instead of a bowl. Add in the lime juice, cilantro and mint along with ½ cup of the coconut water and blend on high. Add in more coconut water to thin the mixture, and season with salt and pepper to taste
- Preheat your grill to medium-high
- Soak your wooden skewers for 10 minutes (if using), and let drain on paper towel
- Using gloves (remember the staining) add your chicken evenly to the skewers
- Grill until cooked through, turning frequently, and basting when needed, about 10 minutes, or until the internal temperature is 165°F
- Serve with Cilantro & Mint Coconut sauce!
