Curried coconut chicken kebabs

1

PREP TIME

35 min

TOTAL TIME

45 min

Serves

4

Curried coconut chicken kebabs

From the pickiest eater to the biggest appetite, we've got you covered with recipes guaranteed to please everyone on your summer BBQ guest list.


Ingredients

  • 12 wooden skewers
  • 1 cup coconut milk
  • 1/4 cup Madras curry paste
  • 1 tbsp honey
  • 1/4 tsp salt
  • 4 small skinless, boneless chicken breasts , cut into 1-in. pieces
  • 2 red pepper , cut into 1-in. pieces
  • 1 head broccoli , cut into large florets
  • 2 tbsp coarsely chopped cilantro
  • 1 lime , cut into wedges

Instructions

  • SOAK wooden skewers in warm water for 20 min.
  • WHISK coconut milk with curry paste, honey and salt in a large bowl. Reserve ¼ cup marinade in a small bowl. Add chicken and vegetables to large bowl and stir to coat. Let stand for 10 min.
  • PREHEAT barbecue to medium. Alternately thread chicken and vegetables onto skewers.
  • OIL grill. Barbecue skewers, lid closed, until chicken is cooked through, 4 to 5 min per side. Baste with reserved marinade for the last 2 min. Transfer to a serving platter and sprinkle with cilantro. Serve with lime wedges.

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Nutrition (per serving)

  • Calories
  • 470,
  • Protein
  • 50 g,
  • Carbohydrates
  • 17 g,
  • Fat
  • 23 g,
  • Fibre
  • 4 g,
  • Sodium
  • 745 mg.