Ingredients
Honey Lime Dip:
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Water 100 ml
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Honey 50 g
Marinade and Chicken Skewers:
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Coconut oil 30 ml
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Coconut milk 400 ml
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Fresh green chillis 20 g
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Curry, paste, Thai green 100 g
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Fresh coriander, chopped 50 g
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Garlic, paste 20 g
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Ginger, paste 40 g
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Chicken thighs, deboned 2 kg
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Onion, cubes 250 g
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Capsicum, cubes 250 g
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Pineapple, cubes 30 pc
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Skewers, flat steel 10 pc
Garnish:
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Spring onion, grilled 30 pc
Preparation
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Honey Lime Dip:
- Combine all the ingredients with a whisk, adjust seasoning and serve on the side.
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Marinade and Chicken Skewers:
- Combine all the ingredients in the blender or mini-food processor. Mix until you have smooth creamy texture.
- Marinade the chicken for 12 hours before skewering along with onions and pineapple.
- Grill on high heat over charcoal for about 8 minutes turning constantly.
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Garnish:
- Serve the Seekh Kababs next to grilled spring onions.
