Indonesian Chicken Skewers
Recipe: #28391
October 08, 2017
Categories: Beans, Chicken, Cabbage, Asian, Grilling (Outdoor), Gluten-Free, Low Carbohydrate, No Eggs, Non-Dairy, Green Beans, Boneless Pieces, Kosher Meat, Chicken Dinner, more
"From our Sunday newspaper The Sunday Times."
Ingredients
Nutritional
- Serving Size: 1 (631.6 g)
- Calories 528.3
- Total Fat - 24.8 g
- Saturated Fat - 7.3 g
- Cholesterol - 270 mg
- Sodium - 591.7 mg
- Total Carbohydrate - 23.5 g
- Dietary Fiber - 9.8 g
- Sugars - 6.7 g
- Protein - 56.9 g
- Calcium - 238.1 mg
- Iron - 7.3 mg
- Vitamin C - 153.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Place the onion, garlic, chilli, ginger, sugar and 1 tablespoon grapeseed oil in a food processor and process until smooth and season with salt and pepper.
Step 2
Transfer 2/3 of the chilli mixture to a bowl and reserve, setting aside.
Step 3
Add lemongrass, lime rind, juice and kecap manis to remaining chilli mixture and process until smooth and transfer to a bowl and add chicken, tossing to coat.
Step 4
Thread chicken on to 8 pre-soaked wooden skewers.
Step 5
Heat a non stick frying pan over medium low heat and add the reserved chilli mixture and cook, stirring for 2 minutes or until aromatic and then add the coconut and cook, stirring for 2 minutes or until aromatic and then add water and cook, stirring, for 3 minutes or until thick and then transfer to a bowl.
Step 6
Preheat a barbecue or chargrill pan pn medium high.
Step 7
Drizzle chicken with remaining oil and cook, turning for 10 minutes or until cooked through.
Step 8
Meanwhile, bring a big saucepan of salted water to the boil and cook beans for 2 minutes and then add wombok and sprouts and cook for 1 minute or until tender crisp and then refresh under cold running water and drain well.
Step 9
Add vegetables to chilli mixture and toss to combine and serve with skewers, lime halves and extra kecap manis.
Tips
No special items needed.