Curried coconut chicken kebabs
0
- Prep Time35 mins
- Total Time45 mins
- Makes4 servings
Photo, Roberto Caruso.
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Ingredients
12 wooden skewers
1 cup coconut milk
1/4 cup Madras curry paste
1 tbsp honey
1/4 tsp salt
4 small skinless, boneless chicken breasts, cut into 1-in. pieces
2 red peppers, cut into 1-in. pieces
1 head broccoli, cut into large florets
2 tbsp coarsely chopped cilantro
1 lime, cut into wedges
Instructions
SOAK wooden skewers in warm water for 20 min.
WHISK coconut milk with curry paste, honey and salt in a large bowl. Reserve ¼ cup marinade in a small bowl. Add chicken and vegetables to large bowl and stir to coat. Let stand for 10 min.
PREHEAT barbecue to medium. Alternately thread chicken and vegetables onto skewers.
OIL grill. Barbecue skewers, lid closed, until chicken is cooked through, 4 to 5 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.
Nutrition (per serving)
Calories 470, Protein 50g, Carbohydrates 17g, Fat 23g, Fibre 4g, Sodium 745mg.
Excellent source of vitamin A .