CURRY-GINGER CHICKEN KEBABS WITH OKRA
Channel the flavors of Indian cooking with these perfectly charred kebabs brushed with butter and seasoned with a spicy yogurt marinade.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
- Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
- Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
- Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.
Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 191 milligrams, Sodium 553 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 38 grams, Sugar 5 grams
GRILLED CURRY CHICKEN KEBABS RECIPE
Even relatively dry, bland chicken can come out juicy and flavor-packed on the grill. All it takes is a quick injection of flavor in the form of a great marinade with the right ingredients, plus a little bit of good technique.
Provided by Shao Z.
Time 2h
Yield 6
Number Of Ingredients 8
Steps:
- In a mixing bowl, combine coconut milk, minced garlic, curry powder, fish sauce, chili flakes, minced shallot, and kosher salt. Stir until everything is combined and add the chicken. Mix well and refrigerate for at least 30 minutes and up to 12 hours.
- When you're ready to cook, thread the chicken onto the bamboo skewers.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
- Place skewers on the middle of the grill (between the hot and cool sections), cover, and cook until skewers are well browned on the first side, about 5 minutes. If skewers are browning too fast, shift them to the cooler side; if not browning fast enough, move them closer to the hotter side. Flip the skewers and cook until the second side is browned and the thickest piece of chicken registers 160°F on an instant-read thermometer, about 5 minutes longer. Transfer to a serving platter, let rest for 2 minutes, and serve.
Nutrition Facts : Calories 145 kcal, Carbohydrate 2 g, Cholesterol 92 mg, Fiber 0 g, Protein 19 g, SaturatedFat 3 g, Sodium 345 mg, Sugar 0 g, Fat 7 g, ServingSize Serves 4 to 6, UnsaturatedFat 0 g
CURRY CHICKEN SKEWERS
Provided by Aaron McCargo Jr.
Categories appetizer
Time 2h18m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Soak wooden skewers in water for at least 30 minutes.
- In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
- Preheat the grill to medium.
- Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.
GRILLED CURRY CHICKEN SKEWERS
Another recipe "stolen" from the Cambodian grandmother of a former student of mine. These are very similar to a dish served at a local Cambodian restaurant. At the restaurant you can also get it as an entree with rice. Prep time doesn't include marinating.
Provided by DeeCooks
Categories Curries
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a large bowl or ziplock bag, put chicken meat, garlic, onion, lemon grass, curry powder, sugar, soy sauce, fish sauce, lime juice, paprika, black pepper and water, mix well, add vegetable oil, mix well.
- Refrigerate overnight (or at least 4 hours.).
- When ready to cook, skewer chicken meat with soaked wooden skewers and cook on grill with low heat till both sides are golden brown. (About ten minutes--too long and the chicken will be sawdust dry.).
- Serve hot as appetizer with mango salsa.
Nutrition Facts : Calories 237.5, Fat 8.8, SaturatedFat 1.4, Cholesterol 65.8, Sodium 566.7, Carbohydrate 11.8, Fiber 2.5, Sugar 5.8, Protein 28.4
RED CURRY CHICKEN KEBABS
Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper
Time 20m
Number Of Ingredients 7
Steps:
- Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.
Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.85 milligram of sodium
CURRIED CHICKEN KEBABS
Make and share this Curried Chicken Kebabs recipe from Food.com.
Provided by Sandi From CA
Categories Chicken
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the coriander, cumin, curry and turmeric in a dry skillet and toast over low heat until fragrant, about 30 seconds.
- Transfer the toasted spices to a large bowl with the coconut milk, olive oil, vinegar, mirin, honey and a hefty pinch of salt and pepper. Whisk all the ingredients until well combined.
- Add the cubed chicken and toss to coat well with the marinade.
- Marinate in the refrigerator for 1 to 2 hours.
- Prepare your gas or charcoal grill to medium-high heat. Loosely thread the marinated chicken onto the skewers and season with salt and pepper. Grill for about 4 minutes per side, or until browned and cooked through.
- You can also cook the kebabs in a grill pan or 425 degree oven.
Nutrition Facts : Calories 436.6, Fat 27.8, SaturatedFat 20.5, Cholesterol 98.8, Sodium 137.2, Carbohydrate 6.5, Fiber 0.7, Sugar 2.2, Protein 41.7
CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE
The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.
Yield Serves 4; 3 ounces chicken, heaping 2/3 cup grilled vegetables, and 1 1/2 tablespoons dipping sauce per serving
Number Of Ingredients 10
Steps:
- In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth. Pour the mixture into a medium bowl. Set the remaining onion wedges aside.
- Stir the curry powder and pepper into the yogurt mixture. Transfer 1/3 cup of the mixture to a small bowl. Cover and refrigerate to serve as the dipping sauce.
- Add the chicken to the remaining yogurt mixture, stirring to coat. Cover and refrigerate for 30 minutes to 4 hours.
- Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
- Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
- Thread the chicken onto 3 skewers, discarding the marinade. Use one of the remaining 4 skewers for each of the vegetables-zucchini, bell pepper, tomatoes, and remaining 8 onion wedges. Lightly spray the kebabs with cooking spray.
- Arrange the kebabs in a single layer on the grill. Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly. Transfer the kebabs to a rimmed baking sheet as they become ready.
- Slide the chicken and vegetables from the skewers onto a platter. Serve with the reserved 1/3 cup dipping sauce.
- (Per serving)
- Calories: 189
- Total fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 67mg
- Sodium: 119mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugars: 8g
- Protein: 31g
- Calcium: 137mg
- Potassium: 780mg
- 2 vegetable
- 3 very lean meat
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- In a small skillet, toast the coriander and cumin seeds over moderate heat until fragrant, about 45 seconds. Transfer the seeds to a plate to cool, then grind them to a powder in a spice grinder. Meanwhile, soak eight 6-inch wooden skewers in water for at least 1 hour.
- Put the curry powder and turmeric in the skillet and toast over low heat, stirring, until fragrant, about 20 seconds. In a large bowl, whisk all the spices with the coconut milk, olive oil, vinegar, mirin, honey and a large pinch each of salt and pepper. Add the chicken and toss to coat well with the marinade. Refrigerate for 1 to 2 hours.
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