Description
Juicy and tangy tamarind-marinated chicken skewers, grilled to perfection and served with a fresh, zesty coriander chutney. A bold and vibrant dish ideal for gatherings or a flavorful weekend meal.
Ingredients
- 450 g boneless chicken thigh fillets, cut into bite-size pieces
- 4 garlic cloves, finely grated
- 20 g fresh ginger, finely grated
- 1 green chilli, finely chopped
- 2 tablespoons tamarind paste
- ½ tablespoon light brown soft sugar
- ½ tablespoon tomato ketchup
- ¼ teaspoon ground turmeric
- 1 tablespoon gram (chickpea) flour
- 2 tablespoons sunflower oil or vegetable oil
- 2 limes, cut into 2 cm thick wheels
- Salt, to taste
- Black pepper, to taste
- 2 tablespoons desiccated coconut
- ½ teaspoon ground cumin
- 2 garlic cloves
- 1 green chilli
- 30 g fresh coriander, roughly chopped
- Juice of 1 lime
- 1 to 3 tablespoons water, as needed
- Salt, to taste
Instructions
- In a large bowl, mix grated garlic, ginger, chopped chilli, tamarind paste, sugar, ketchup, turmeric, and gram flour until well combined. Season with salt and black pepper.
- Add the chicken pieces and mix to coat evenly. Cover and refrigerate for at least 4 hours or overnight.
- For the chutney, toast desiccated coconut in a dry pan until golden. Blend with cumin, garlic, and green chilli to a paste.
- Add coriander, lime juice, and 1 tablespoon water. Blend until smooth, adding more water for drizzling consistency. Season with salt and set aside.
- Remove chicken from the fridge 30 minutes before cooking. Thread pieces onto skewers, adding a lime slice at the top of each.
- Stir oil into the remaining marinade and use to brush the skewers lightly.
- Grill skewers over medium-high heat for 12–15 minutes, turning every 3–4 minutes until cooked through and lightly charred.
- Serve hot with coriander chutney and a squeeze of grilled lime.
Notes
- Chicken thighs stay juicier than breasts during grilling.
- Add bell peppers or onions to skewers for variety.
- Adjust chilli in chutney for desired heat level.
- Marinade can be made a day ahead and stored in the fridge.
- Cooked skewers can be reheated gently in pan or oven.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 2 skewers with chutney
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 95mg
