Chicken Curry Kebabs

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Since it’s the end of the summer and the state fair just started, I decided to celebrate in my own way and make some kebabs. Fun fact: kebabs are the first food I ever cooked — I made them in my first cooking class during high school. I love how juicy and tender the meat gets when cooked on a kebab, and there’s really nothing better than tender pieces of curried meat. I used this recipe from Serious Eats for the kebab ingredients and this recipe from Food.com to cook the kebabs in my oven instead of on the grill. While my building has plenty of grills available (not a humble brag, because I’m not a grillin’ and chillin’ kind of person), it was an overcast day and I’d rather cook in my apartment anyway. I’m sure they’d be better cooked on the grill, but these kebabs were A-OK as is in my recipe book.

I went by the recipe instructions for the most part, except I nearly doubled the recipe to accommodate the amount of chicken I was cooking (1.75 pounds instead of just one pound). I also only put chicken on my kebabs instead of adding sliced vegetables, since I was making corn on the cob and coconut-lime rice on the side. I haven’t had any sweet corn this summer, so decided that a kebab meal was the perfect time to finally have some. Also, it’s keeping with that food-on-a-stick theme I accidentally followed (Maybe I should have walked around the apartment while eating the meal. I’ll keep that in mind for next time.).

I picked the curry kebab recipe I did for its simplicity of ingredients (and for the fact that I had all of the ingredients on hand), which made cooking this meal a breeze. All I did was measure out some coconut milk, chili flakes, fish oil, curry powder, kosher salt, minced shallot and garlic into a large bowl. I mixed the ingredients together. Then I chopped up some chicken thighs into one-inch pieces and added them to the curry marinade, then mixed the ingredients together until the chicken was well coated. I placed the bowl in the refrigerator for several hours.

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Then I soaked several kebab sticks in water. This is done to prevent the sticks from burning while cooking.

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Several hours later, I preheated the oven to 450 degrees and lined a baking pan with aluminum foil. Then I threaded the chicken curry onto the kebabs and positioned the kebabs on the top edge of the lined baking pan.

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I baked the kebabs in the oven for about 30 minutes. I tried to turn the kebabs like the original recipe said to do, but the chicken just flopped back to the original position. Don’t worry, the chicken turns out perfectly either way!

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I plated the kebabs with some of the coconut-lime rice and lime wedges. I squirted the lemon wedges on both the rice and kebabs for some extra flavor.

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I’m super happy with how these turned out. Next time, I’m going to try to make these with chicken breasts instead because the thighs were a little too fatty for my taste. Which is a shame because the thigh meat was super tender and satisfying otherwise. It was also sort of hard to cut of the thigh meat, and I think it would be easier to cut the chicken breast into uniform-sized cubes. I’m also going to add some different veggies to the kebabs next time to mix it up. I cannot wait to try beef and lamb kebabs after this! I’d also love to have some hummus and pita bread on the side of this, or make some tzatziki to dip the kebabs into, in a Holy Land-inspired meal. There’s so many ways you can switch this recipe up, and kebabs are super easy to make! An easy meal for any night of the week. Two thumbs all the way up.

Chicken Curry Kebabs 

Ingredients

1.75 lb boneless, skinless chicken thighs

4 tbsp coconut milk

10 cloves garlic, grated

3 tsp curry powder

3 tsp fish sauce

1/2 tsp chili flakes

1 tbsp shallot, grated

1/2 tsp kosher salt

Directions

  1. In a large mixing bowl, combine coconut milk, garlic, curry powder, fish sauce, chili flakes, shallot and kosher salt.
  2. Cut chicken into one-inch cubes. Add to the curry marinade bowl and mix until well combined. Set in the fridge for at least 30 minutes or overnight.
  3. Soak desired amount of kebab sticks in a bowl or pan filled with water. Soak overnight, or as long as possible, to prevent kebab sticks from burning while cooking.
  4. Once everything is ready for cooking, preheat oven to 450 degrees. Thread curried chicken on kebab sticks and place on the edges of an aluminum foil-lined baking pan.
  5. Bake for 25-30 minutes, until even cooked through and tender.

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