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.
- 2 tbl cilantro stems, finely chopped
- 2 tsp whole white peppercorns
- 2 tsp whole coriander seeds
- 4 clove large garlic, peeled and diced
- 3 lb boneless, skinless chicken thighs, cut into 15 inch cubes
- 3 tbl fish sauce
- 2 tbl oyster sauce
- 1 tbl ground turmeric
- 2 tbl light or dark brown sugar
- 3 tbl cilantro leaves, chopped
- 1 lime, juice and zest
- 1 cup coconut milk, full fat
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.