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    You are in: Home / Recipes / Curried Chicken Skewers With Toasted Coconut Gremolata Recipe
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    Curried Chicken Skewers With Toasted Coconut Gremolata

    Curried Chicken Skewers With Toasted Coconut Gremolata. Photo by Mikekey

    1/2 Photos of Curried Chicken Skewers With Toasted Coconut Gremolata

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    30 mins

    10 mins

    Boomette's Note:

    A recipe from Ricardo.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Chicken Skewers

    • 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

    Gremolata

    Directions:

    1. 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. 2
      Gremolata: In a bowl, combine the cilantro, lime zest and green onions. Add the coconut just before serving.
    3. 3
      Preheat the grill, setting the burners to medium. Oil the grate.
    4. 4
      Thread the chicken strips onto the skewers.
    5. 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. 6
      Serve 2 skewers per person with jasmine rice and grilled vegetables. Serve with the gremolata and yogurt.
    7. 7
      Tips: As an appetizer, present the skewers on a serving platter. Sprinkle with gremolata and serve with yogurt as a dip.

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    Ratings & Reviews:

    • on August 11, 2012

      55

      Such interesting flavors here. Complex and full of flavor. The marinade really flavored the chicken strips. My husband loved the chicken straight off the "barbie". I really enjoyed the gremolata flavors. I might add more coconut next time. Thank you for a fun and yummy meal. Made for ZWT8 Australia/NZ

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on June 11, 2013

      55

      Really liked this! I marinated the chicken for 24 hours. I broiled under the broiler for a total of 7 minutes. I put the gremolata on top of the rice and then put the chicken on top of that. The coconut really made it I think.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2013

      55

      Great flavors! And I love that it is made with thighs, as I don't care for breast meat cooked this way (always gets too dry). I have had gremolata a few times but never with coconut. Nice. I am going to make some to go on white fish soon. (I used unsweetened and it worked fine). I used yogurt but may try this with sour cream also. I served the yogurt and gremolata in individual cups so we could put our own on top according to our tastes.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)

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    Nutritional Facts for Curried Chicken Skewers With Toasted Coconut Gremolata

    Serving Size: 1 (263 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 446.4
     
    Calories from Fat 261
    58%
    Total Fat 29.0 g
    44%
    Saturated Fat 9.6 g
    48%
    Cholesterol 147.7 mg
    49%
    Sodium 872.5 mg
    36%
    Total Carbohydrate 13.5 g
    4%
    Dietary Fiber 0.9 g
    3%
    Sugars 10.8 g
    43%
    Protein 31.8 g
    63%

    The following items or measurements are not included:

    limes, zest of

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