Curried Chicken Skewers with Toasted Coconut Gremolata

Curried Chicken Skewers with Toasted Coconut Gremolata

  • Preparation 30 min
  • Cooking 10 min
  • Marinating 4 h
  • Sans noix
  • Sans gluten
  • Sans oeufs
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Categories

Ingredients

  • Marinade

    • 1/4 cup (60 ml) 10% plain yogurt or sour cream
    • 2 green onions, finely chopped 

    • 2 tablespoons (30 ml) fish sauce (nuoc mam)
    • 2 tablespoons (30 ml) maple syrup
    • 1 tablespoon (15 ml) rice vinegar
    • 1 tablespoon (15 ml) finely chopped fresh ginger
    • 2 teaspoons (10 ml) curry powder
    • 1 clove garlic, finely chopped
  • Chicken Skewers

    • 1 1/2 lb (675 g) skinless and boneless chicken thighs, cut into strips
    • 8 large or 20 small wooden skewers, soaked in water for 30 minutes, or metal skewers 

    • 1/2 cup (125 ml) 10% plain yogurt or sour cream
  • Gremolata

    • 2 tablespoons (30 ml) chopped fresh cilantro or parsley
    • Grated zest of 1 lime 

    • 2 green onions, finely chopped 

    • 3 tablespoons (45 ml) sweetened shredded coconut, toasted

Preparation

  • Marinade

  • Gremolata

Note from Ricardo

As an appetizer, present the skewers on a serving platter. Sprinkle with gremolata and serve with yogurt as a dip.

Personal Note

To help you with this recipe

Fine Grater

Fine Grater

17.99 $

This long stainless steel grater with a fine blade is perfect for grating the zest of citrus fruits, as well as nutmeg or garlic. The handle and the non-slip strip allows for a comfortable and secure grip.

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