Curried Chicken Skewers With Toasted Coconut Gremolata

Total Time: 40 mins Preparation Time: 30 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 1/4 cup 10% plain yogurt or 1/4 cup sour cream
• 2 green onions, finely chopped
• 2 tablespoons fish sauce (nuoc mam)
• 2 tablespoons maple syrup
• 1 tablespoon rice vinegar
• 1 tablespoon finely chopped fresh ginger
• 2 teaspoons curry powder
• 1 garlic clove, finely chopped
• 675 g skinless and boneless chicken thighs, cut into strips
• 20 small wooden skewers, soaked in water for 30 minutes (or 8 large) or 20 small metal skewers (or 8 large)
• 1/2 cup 10% plain yogurt or 1/2 cup sour cream
• 2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
• 1 lime, zest of, grated
• 2 green onions, finely chopped
• 3 tablespoons sweetened flaked coconut, toasted

Recipe

• 1 marinade: in a glass dish or in a large sealable bag, combine all the ingredients. add the chicken and toss to coat well. cover the dish or seal the bag. refrigerate, ideally, for 24 hours or at least 4 hours.
• 2 gremolata: in a bowl, combine the cilantro, lime zest and green onions. add the coconut just before serving.
• 3 preheat the grill, setting the burners to medium. oil the grate.
• 4 thread the chicken strips onto the skewers.
• 5 grill the skewers for about 5 minutes per side or until the chicken is no longer pink inside. season with salt and pepper.
• 6 serve 2 skewers per person with jasmine rice and grilled vegetables. serve with the gremolata and yogurt.
• 7 tips: as an appetizer, present the skewers on a serving platter. sprinkle with gremolata and serve with yogurt as a dip.