Recipe by NcMysteryShopper
Serve these tasty sosaties over rice and chopped fruit such as banana or mango. The marinating time is at least overnight and up to 3 days, plan accordingly. You can also use beef or pork (pork is totally non-traditional) for this recipe. You can use the lemon water as a substitute, however Tamarind is traditionally used in this recipe to add a sour note to balance the sweet flavour. The easiest way to buy tamarind is in cans (Goya) in the Mexican Food section. But it is also sold in packets as a pulp, it looks like pulped dates. You will not be using the pulp, but water made from the pulp. Soak about 100 grams of pulp in water for 10-20 minutes. Squeeze the tamarind pulp with your hand to squeeze out the sour juices. Use the water and keep the pulp in the fridge to reuse. You can reuse the pulp several times until it loses it sourness.
Top Review by Lavender Lynn
This is a very good kabob recipe. I followed all the ingredients per recipe including the Tamarind juice(I did find it in the Hispanic Food Section). This has a very wonderful smell when cooking. Made for ZWT4.
- 1 tablespoon garlic, chopped
- 1 tablespoon chopped gingerroot
- vegetable oil
- 1 teaspoon ground coriander
- 1 teaspoon cumin
- 2 bay leaves
- 1 cinnamon stick
- 2 whole cloves
- 3 tablespoons curry powder
- 1 teaspoon ground allspice
- 2 teaspoons turmeric
- 2 tablespoons sugar
- 1 cup white wine
- 1⁄2 cup apple cider vinegar
- 1⁄2 cup chicken stock
- 2 tablespoons apricot jam
- 1 cup tamarind juice (or substitute 1/2 cup strained fresh lemon juice combined with 1/2 cup water)
- 1 1⁄2 lbs boneless skinless chicken breasts (beef or lamb can be substituted)
- 1 cup dried apricots or 1 cup dried prune, softened in boiling water
- 1 onion, cut into quarters softened in water
Directions See How It's Made
- Saute the garlic and ginger in oil until soft, about one minute. Add dry ingredients and stir for approximately 30 seconds; then add the remaining liquids. Bring to a boil and simmer for 5 minutes. Remove from the heat and let cool.
- Skewer meat alternating with apricots and onions (red peppers can be used for more color and flavor).
- Cover skewers with cooled marinade. Cover and marinate overnight or up to 3 days in the refrigerator.
- Grill the skewers over high heat basting with the leftover marinade.
- The marinade can be used as a sauce, simply boil for 3 minutes.