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
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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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
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