Ingredients
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1/4 cup 10% plain yogurt or 1/4 cup sour cream
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2 green onions, finely chopped
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2 tablespoons fish sauce (nuoc mam)
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2 tablespoons maple syrup
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1 tablespoon rice vinegar
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1 tablespoon finely chopped fresh ginger
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675 g skinless and boneless chicken thighs, cut into strips
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20 small wooden skewers, soaked in water for 30 minutes (or 8 large) or 20 small metal skewers (or 8 large)
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1/2 cup 10% plain yogurt or 1/2 cup sour cream
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2 tablespoons chopped fresh cilantro or 2 tablespoons parsley
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2 teaspoons curry powder
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1 garlic clove, finely chopped
Instructions
- 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.
- Gremolata: In a bowl, combine the cilantro, lime zest and green onions. Add the coconut just before serving.
- Preheat the grill, setting the burners to medium. Oil the grate.
- Thread the chicken strips onto the skewers.
- Grill the skewers for about 5 minutes per side or until the chicken is no longer pink inside. Season with salt and pepper.
- Serve 2 skewers per person with jasmine rice and grilled vegetables. Serve with the gremolata and yogurt.
- Tips: As an appetizer, present the skewers on a serving platter. Sprinkle with gremolata and serve with yogurt as a dip.