Something different for the grill. That’s what I’m always looking for. While it’s grill season for the masses in the Northern Hemisphere, the Selby house grills year around. We’d have about 10 days a year if we waited for only sunny days. lol It takes a lot of different recipes to fill all the days we like to grill so we don’t get bored.
This is a really quick and relatively inexpensive recipe. Cut up and marinade the meat the night before and you’ll only spend 8-10 minutes at the grill. Toss some rice in the cooker and a side salad. You are ready to go. Please remember NOT to use the marinade for a sauce.
- 10 chicken thighs, cubed
- 3 Tbsp Tikka paste
- 1 red onion, cut into wedges
- ½ cup coconut milk
- 2 tbsp lemon juice
- 8 wooden skewers, soaked in water
- Once the wooden skewers have been soaked in water, thread two pieces of chicken and a wedge of onion alternately onto the skewer. Place the kebabs into a shallow, ceramic dish.
- Pour the coconut milk and lemon juice into a shaker with a lid you can seal. Then add the Tikka paste. Shake until well combined. Season with salt and pepper if necessary. Pour the mixture over the kebabs and marinate for at least 2 hours, but ideally longer.
- Lightly oil your barbecue and cook the kebabs on each side, until the meat is no longer pink inside - about 4-5 minutes each side.
- Eat immediately while warm.
Items used in recipe:
Tupperware ShakerBamboo SkewersTikka Paste
Photo credit: Matt Ryall
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