Chicken Kabobs

Recipe courtesy Bal Arneson
Show: Spice Goddess Episode: Meal to Remember
TOTAL TIME: 48 min
Prep: 10 min
Inactive Prep: 30 min
Cook: 8 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 tablespoons tamarind water*
  • 2 chicken breasts, boneless and skinless, cut into 1 1/2-inch cubes
  • *Can be found in specialty Asian and Indian markets.
  • Special equipment: 4 metal or bamboo skewers that have been soaked in water overnight.
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Directions

Preheat a grill to medium-high.

In a large bowl, mix together the mint, ginger, sugar, garam masala, salt, and tamarind water. Add the chicken and mix it well. Cover the bowl and allow to marinate in the refrigerator for 30 minutes to 2 hours.

Thread the chicken onto the 4 skewers. Oil the grill and place the skewers onto it. Grill the skewers, turning frequently and basting with the remaining marinade for about 7 to 8 minutes per side, until the chicken is done and the juices run clear. Cut a piece of chicken open with a small knife to test for doneness.

Per serving: Calories 113; Total Fat 2 grams; Saturated Fat 0.5 grams; Protein 18 grams; Total Carbohydrate 4 grams; Sugar: 3 grams; Fiber 0 grams; Cholesterol 54 milligrams; Sodium 174 milligrams;

Notes

If using the bamboo skewers, cover with water and soak overnight.

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  • on January 24, 2014

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    "This was delicious. Other reviewer is correct, you need to add 4 tbsp Grapeseed Oil to the marinade (according to food network Europe recipe). I grated the ginger with my microplane and thought I needed more than the 1 tbsp. I also used equal quantities of tamarind concentrate instead of the water and thought it was fine.

    The recipe calls for grilling, but for the TV show, she uses the oven after browning on a cooktop. I put them in the oven for 10 min at 350 and they were perfect.

    I served over white rice

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  • on September 26, 2011

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    Tried this recipe tonight and it was a great hit. Apart from the wonderful flavour, it is fast and straightforward. Will definitely make it again. -- should mention, however, that I followed the recipe as printed in the Ottawa Citizen, and it included in the ingredients, 2 tablespoons of grape-seed oil in the marinate, and tamarind paste, rather than tamarind "water"

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