:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/com/recipe/choX3Fvlc_FQ4paU5VUF/cbd6ab5262da0c32d285d055fcc95b.jpg "Turmeric Chicken Skewers with Cilantro-Coconut Lime Dip")
Turmeric Chicken Skewers with Cilantro-Coconut Lime Dip
An Indian-inpired dish for your chicken makes a bright, summery idea for a cookout or barbecue besides the usual burgers and hot dogs. Tumeric is such a healthy spice, and it’s softened, sweetened, and refreshed by the cilantro, lime, and coconut dip. Serve your turmeric chicken skewers with Coconut Rice and Cucumber and Mint Raita.
Ingredients
- 2 tablespoon cilantro stems, finely chopped
- 2 teaspoon whole white peppercorns
- 2 teaspoon whole coriander seeds
- 4 clove large garlic, peeled and diced
- 3 lb boneless, skinless chicken thighs, cut into 15 inch cubes
- 3 tablespoon fish sauce
- 2 tablespoon oyster sauce
- 1 tablespoon ground turmeric
- 2 tablespoon light or dark brown sugar
- 3 tablespoon cilantro leaves, chopped
- 1 lime, juice and zest
- 1 Cup coconut milk, full fat
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Directions
Combine cilantro stems, white pepper, coriander, and garlic in a mortar and pestle and pound into a fine paste. This can also be done in a small food processor.
In a large mixing bowl add fish sauce, oyster sauce, ground turmeric, brown sugar, and the prepared paste. Mix everything together well and add chicken. Toss until chicken is well coated. Add cover, and refrigerate for 1 to hours.
In a small bowl add lime zest, juice, cilantro, and the coconut milk until you have reached your favorite consistency. Add salt and pepper to taste.
Thread the chicken pieces onto soaked bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.
Heat a cast-iron grill pan until very hot. Spray with canola oil before placing a few skewers at a time onto the pan.
Grill the chicken, turning occasionally, until thoroughly cooked through and slightly charred, about 8 minutes total. Remove the chicken from the grill and serve with the coconut dip.
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