Chicken Kebabs with No-Cook Peach Chutney
- Level: Easy
- Total: 2 hr 45 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 486 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 188 milligrams
- Sodium
- 452 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 1 grams
- Protein
- 45 grams
- Sugar
- 7 grams
- Level: Easy
- Total: 2 hr 45 min
- Prep: 30 min
- Inactive: 2 hr
- Cook: 15 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 486 calorie
- Total Fat
- 29 grams
- Saturated Fat
- 6 grams
- Cholesterol
- 188 milligrams
- Sodium
- 452 milligrams
- Carbohydrates
- 11 grams
- Dietary Fiber
- 1 grams
- Protein
- 45 grams
- Sugar
- 7 grams
Ingredients
Marinade:
2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
1/2 cup peanut oil or grapeseed oil
1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup lime juice (about 2 limes)
2 tablespoons ground coriander
2 teaspoons garam masala
2 small serrano peppers, seeded and stemmed
One 1 1/2-inch knob ginger, peeled and chopped
Salt and freshly ground black pepper
Salt and freshly ground black pepper
Fresh Peach Chutney:
10 ounces fresh or frozen and thawed peach slices (about 2 cups)
1 teaspoon grated ginger
1/2 teaspoon honey
1/4 teaspoon champagne vinegar
1/8 teaspoon chaat masala, optional, plus more for seasoning
Pinch red chile flakes
2 to 3 sprigs fresh cilantro
Juice of 1 lime, plus 1/4 teaspoon zest
Salt and freshly ground black pepper
Directions
Special equipment:
About 20 bamboo skewers, soaked in water for about 1 hour before cooking- For the marinade: Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper. Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
- For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper. Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
- For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
- Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat. Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.
