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Indian style chicken skewers, roasted coconut gremolata sauce

Tapas, Salted

Chicken skewers drizzled with Gremolata sauce, sprinkled with toasted coconut. All served with a yogurt dip.

L'idée déco

Here we use the top chicken legs, it's the least dry part but you can also use chicken breast. In this case adapt the cooking time.

Ingredients

Recipe for 24

Chicken marinade

50 Ml
Plain greek yogurt 0%
25 Gr
Sour cream
25 Ml
Fish sauce nuoc-mâm
25 Ml
Maple syrup
15 Ml
Rice vinegar
3 Gr
Fresh ginger
2 Unit(s)
Green onion
1 Tsp
Curry
1 Clove(s)
Chopped garlic
1 Tbsp
Soy sauce

Gremolata sauce

3 Clove(s)
Garlic
8 Sprig(s)
Fresh cilantro
8 Sprig(s)
Mint
15 Gr
Pine nuts
1 Unit(s)
Lemon
1 Unit(s)
Orange
3 Gr
Fleur de sel
5 Gr
White pepper
25 Gr
Unsweetened grated coconut
45 Ml
Olive oil

Chicken skewers

700 Gr
Boneless chicken thigh
150 Ml
Plain yogurt 2%
2 Pinch(es)
Salt
3 Turn(s)
White pepper

Preparation time: 25.00 min

Preheat your four at 425.00 °F

  • Set up

    Spread the coconut on a baking sheet, then bake it for 2-3 minutes in order to get a golden brown color. Cut the chicken (3-4 strips by pieces). Chop the garlic, pick the leaves from the herbs. Roast the pine nuts.

  • Chicken skewers

    In a bowl, combine all the marinade ingredients together. Add the chicken strips, stir well, then cover and store them in the fridge (ideally 24 hours, otherwise 4h). Put the chicken strips on the skewers in a serpentine, bake just before serving them for about 10-12 minutes. Season the yogurt with salt and pepper for dipping.

  • Gremolata sauce

    In a bowl, mix the olive oil, garlic, cilantro, mint, pine nuts, the lime zest and a little lemon juice. Season with salt and pepper to taste. You can also mix all the ingredients in a blender to make a pesto out of it. Add the coconut at the last moment, mix by hand. Keep some of the grated coconut for finishing.

Here we use the top chicken legs, it's the least dry part but you can also use chicken breast. In this case adapt the cooking time.

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