Curried Chicken Skewers With Toasted Coconut Gremolata

A recipe from Ricardo.

• Ready In: 40 mins
• Serves: 4

Ingredients

• Marinade

• 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

• 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

• 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

Directions

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.