Name: Tamarind chicken skewers with coriander chutney
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: Makes 6-8
Ingredients: 4 garlic cloves, finely grated; 20g ginger, finely grated; 1 green chilli, finely chopped; 2 tbsp tamarind paste; ½ tbsp light brown soft sugar; ½ tbsp tomato ketchup; ¼ tsp ground turmeric; 1 tbsp gram (chickpea) flour; 450g free-range chicken thigh fillets; 2 limes, cut into 2cm thick wheels; 2 tbsp sunflower or vegetable oil; 2 tbsp desiccated coconut; ½ tsp ground cumin; 2 garlic cloves; 1 green chilli; 30g coriander, roughly chopped; Juice 1 lime; Metal or soaked bamboo skewers (soaking in water for half an hour helps stop them burning)

Tamarind chicken skewers with coriander chutney

A sticky, tangy and tart tamarind coating helps to keep these chicken skewers super juicy, with a fresh, fiery chutney for drizzling and dipping. Amazing piled high onto parathas or other flatbreads. Easy to make, endlessly versatile and great for a crowd, skewers are one of the best thing you can put on your barbecue. Browse our full collection of fantastic skewer recipes, including chipotle pork and pineapple skewers.

Dairy-freeGluten-free

ServesMakes 6-8

Hands-on30 min

Oven15 min

DifficultyEasy

Method

In a large bowl or lidded container, combine the garlic, ginger, chilli, tamarind, sugar, ketchup, turmeric and gram flour. Season with salt and pepper. Cut the chicken into bite-size pieces and stir into the marinade. Cover and chill for at least 4 hours, ideally overnight.

To make the chutney, toast the coconut in a dry frying pan for about 8 minutes, stirring, until golden. Whizz to a paste in a blender with the cumin, garlic and chilli. Add the coriander, lime juice and 1 tbsp water, then whizz to a smooth sauce, scraping the sides of the blender now and then and adding a splash more water if needed. Season.

Take the chicken out of the fridge 30 minutes before you plan to barbecue. Thread onto skewers, shaking off the excess marinade. Add a slice of lime to the top of each skewer. Stir the oil into the leftover marinade and use it to brush the skewers as they cook. Grill for 12-15 minutes, turning every 4 minutes, until the juices run clear and the chicken is charred in places.

Serve drizzled with the chutney, squeezing over the charred lime wheel as you eat.

Per serving (Makes 6-8)

Calories

168kcals

Fat

10g (3g saturated)

Protein

16g

Carbohydrates

3.5g (1.9g sugars)

Fibre

1.2g