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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.

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Ingredients

number of servings
1
  • 2 tablespoon cilantro stems, finely chopped Added to
  • 2 teaspoon whole white peppercorns Added to
  • 2 teaspoon whole coriander seeds Added to
  • 4 clove large garlic, peeled and diced Added to
  • 3 lb boneless, skinless chicken thighs, cut into 15 inch cubes Added to
  • 3 tablespoon fish sauce Added to
  • 2 tablespoon oyster sauce Added to
  • 1 tablespoon ground turmeric Added to
  • 2 tablespoon light or dark brown sugar Added to
  • 3 tablespoon cilantro leaves, chopped Added to
  • 1 lime, juice and zest Added to
  • 1 Cup coconut milk, full fat Added to
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Directions

120 min.
1. Step

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.

2. Step

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.

3. Step

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.

4. Step

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.

5. Step

Heat a cast-iron grill pan until very hot. Spray with canola oil before placing a few skewers at a time onto the pan.

6. Step

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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