Chicken shashlik in a spicy marinade
Description
So, I'll start with some tips, and I'll talk about the nuances in the recipe below. It's better to use boneless chicken thighs instead of chicken breast—the meat will be juicier. Instead of chicken, try using beef, pork, shrimp, or even tofu. Marinate the meat for 1 hour, or longer. I promise, the result will delight you.
Instructions
- 1
Step 1
1. In a blender, process coriander and cumin seeds, ginger root, lemongrass stalk, 4 onions, garlic, 0.5 cup coconut milk, 1 tablespoon sugar, 1 tablespoon fish sauce, and turmeric into a smooth paste. Slice chicken thighs into thin strips, place in a bowl, pour over the marinade, and let marinate for 1 hour. Meanwhile, soak skewers in cold water.
- 2
Step 2
2. Slice the remaining onion into thin rings. Heat a frying pan with vegetable oil and sauté the onion.
- 3
Step 3
3. Add peanuts to the fried onion and sauté until a pleasant aroma appears.
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Step 4
4. Place the chili flakes into the pan, remove from heat, and pour in the remaining coconut milk.
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Step 5
5. Transfer the contents of the skillet to a blender, add fish sauce, remaining sugar, tamarind juice, and curry. Blend until smooth.
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Step 6
6. Remove the marinated chicken and thread onto skewers.
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Step 7
7. Place the kebab on a gas grill (you can also use charcoal or wood), and grill until cooked through (internal temperature of 70 degrees).
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Step 8
8. Serve the skewers with the prepared peanut-based sauce.