Fragrant, spicy (but not hot) sour and slightly sweet. These chicken skewers have it all!! The juicy chicken is marinated in a wonderful mix of flavours before being charred to perfection and basted with a lemon and sugar mixture. They are juicy, flavourful and utterly delicious!!!
How was your weekend? We had a hot one on Saturday with the most amazing storm on Saturday night. The wonderful fresh rain smell blew in through the air con and the house smelt beautiful. It was back up at 34ºC on Sunday and we were on alert as the lightning in the night had started a bush fire just a few kilometres away.
We had a bag packed and were ready to leave, but luckily the wind was in our favour and around 6pm we heard it had been contained and there was no longer an WATCH and ACT warning on the area. Thank goodness! But our wonderful friends had offered us beds and places to stay. A friends little boy even offered his bedroom to my boys (he is back in the UK so the logistics were a bit off, but a sweet gesture from a 6 year old).
Today is another super hot one, I am sat in the library whilst I type this and there isn't a cloud in the sky! Beautiful.
With summer approaching I am starting to think about barbecues and meals outside. Did you see my post last week with my dream barbecue? Check out this outdoor kitchen....I am still dreaming of it!
I know many of my friends are heading into winter, and I promise you these chicken skewers are delicious all year round! And they are versatile!! You can serve them up with some rice, or pull the meat from the skewers and make the best indian spiced chicken sliders.
The prep for this is super simple. Throw a few wonderful ingredients into a food processor and create a thick fragrant paste. Add the chicken and you are finished! Just leave it to marinate until you are ready to start cooking. Thread it onto some skewers and get the barbie or grill super hot. The charring adds flavour, so don't be scared of it. Simple, delicious and lipsmackingly good.
Hmmm lipsmackingly is underlined with little red dots!! How can it not be a word 😉 Pah!!! I think my computer has made a mistake!!! I am adding it to the dictionary!
Food so good it causes the lips to smack in delight
Done. It is now an official word and I will be using it on the blog from now on 😉 It is the perfect food word! It is up there with scrumptious!!! I love the word scrumptious (you can read about that here)
Anyway, these chicken skewers are perfect for the barbecue or for cooking inside on the grill pan. Serve them hot or cold. Serve them with rice or bread and salad. Serve them as finger food with a beer. Or package them up for a delicious lunch at work. Just make sure you try them. You won't be disappointed.
And the cooling cucumber and mint dip is super simple and super delicious!!!
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Indian Spiced Chicken Skewers
- 1 red chilli add an extra one or two if you like it spicy
- 3 spring onions
- 5 garlic cloves
- 2 teaspoon turmeric
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon salt
- 1 tablespoon oil
- 1 tablespoon water or less - see notes
- 3 large boneless skinless chicken breasts or thighs
- juice of 1 lemon
- 2 teaspoon of caster sugar
- fresh mint (for garnish)
For the dip
- 1 Lebanese cucumber
- small handful fresh mint (or ½ teaspoon dried mint)
- 200 ml thick natural yoghurt
- salt to taste.
- Place the chilli, spring onions and garlic into a food processor and whizz until roughly chopped.
- Add the turmeric, cumin, salt and oil then whizz on the highest setting until well combined.
- If you are struggling to get a smooth paste then add some or all of the water and continue to whizz it until you have a smooth paste.
- Cut the chicken breasts into thick long strips and add them to the marinade.
- Leave to marinade for 3-8 hours.
- Remove the chicken from the marinade and brush off any lumps.
- Thread the chicken strips onto kebab skewers.
- Dissolve the sugar into the lemon juice and set aside.
- Place a grill pan over a high heat and allow to heat until almost smoking (or grill these on the BBQ)
- Cook the skewers for 2-3 minutes on each side, then brush each skewer with the lemon sugar water and grill for another minute, until lightly charred and cooked through.
- Garnish with chopped mint and serve with the cucumber dip.
To make the dip
- Cut the cucumber in half and remove the seeds.
- Finely chop the cucumber and the mint.
- Mix into the yoghurt and season with salt.
- Serve immediately.