Grilled chicken skewers with peach chutney
Votes: 3
Time: 30 min plus marinating time
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 486, total fat 29 G., saturated fats 6 G., proteins 45 G., carbohydrates 11 G., fiber 1 G., cholesterol 188 mg, sodium 452 mg, sugar 7 G.
Calories 486, total fat 29 G., saturated fats 6 G., proteins 45 G., carbohydrates 11 G., fiber 1 G., cholesterol 188 mg, sodium 452 mg, sugar 7 G.
Grill chicken kebabs and serve them Indian-style. The unique flavors and aromas of Indian cuisine are infused with a garam masala marinade and freshly made peach chutney – an Indian fruit sauce for meat. Its sweet and spicy flavor pairs perfectly with juicy, char-grilled chicken. And because the chutney is made without heat, it preserves all the beneficial properties and vitamins of its ingredients.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Marinade
- 900 g of skinless and boneless chicken thighs, cut into small cubes
- 0.5 cup liquid peanut oil or grapeseed oil
- 1/4 cup cilantro, leaves and stems
- 1/4 cup lime juice (about 2 limes)
- 2 tbsp. ground coriander
- 2 tsp garam masala spices
- 2 small serrano peppers, seeded and stemmed
- 3.5 cm ginger root, peeled and chopped
- Special equipment: about 20 bamboo skewers, soaked in water for 1 hour
Fresh peach chutney
- 300 g fresh or frozen peaches, sliced
- 1 teaspoon grated ginger
- 0.5 tsp honey
- 1/4 teaspoon champagne vinegar
- 1/8 tsp chat masala, optional, plus a little more for sprinkling on the finished meat
- A pinch of chili pepper flakes
- 2-3 sprigs of cilantro
- Juice of 1 lime + 1/4 tsp zest
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Cooking the dish according to the recipe:
- MarinadePlace the chicken thighs in a resealable bag. In a food processor, combine the oil, cilantro, lime juice, coriander, garam masala, serrano, and ginger, and process until smooth. Season with salt and pepper. Pour the marinade over the diced chicken and toss to combine. Marinate in the refrigerator for 2 to 8 hours.
- ChutneyPlace the peaches, ginger, honey, vinegar, chaat masala (if using), chili flakes, cilantro, lime juice and zest in the bowl of a food processor or blender and blend until smooth. Season with salt and pepper. Pour the chutney into a serving bowl, reserving 1/4 cup for brushing the chicken.
- Grill the chickenPreheat the grill to medium-high heat. Thread 4-5 chicken pieces onto each skewer. Remove excess marinade with a paper towel. The pieces should not be too tightly packed together.
- Grill the kebabs until golden brown on one side, 5-7 minutes. Then flip and spread with chutney. Grill the other side for 5-7 minutes, flip, and spread with chutney again. Then grill for another 30 seconds on each side to glaze the sauce. Remove the kebabs from the grill, sprinkle with salt and chaat masala. Serve with chutney.
Categories:
recipe / Summer dishes / Healthy eating / Gluten-free dishes / Dishes for diabetics / Low-carb meals / Healthy grilled dishes / Calorie content of prepared meals / Backyard Recipes / Party Dishes / Main courses / Bird / Grill, barbecue / Grilled chicken / Grilled poultry / / Indian cuisine / Aarti Sequeira
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