Ingredients
Honey Lime Dip:
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Water 100.0 ml
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Honey 50.0 g
Marinade and Chicken Skewers:
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Coconut oil 30.0 ml
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Coconut milk 400.0 ml
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Fresh green chillis 20.0 g
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Curry, paste, Thai green 100.0 g
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Fresh coriander, chopped 50.0 g
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Garlic, paste 20.0 g
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Ginger, paste 40.0 g
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Chicken thighs, deboned 2.0 kg
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Onion, cubes 250.0 g
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Capsicum, cubes 250.0 g
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Pineapple, cubes 30.0 pc
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Skewers, flat steel 10.0 pc
Garnish:
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Spring onion, grilled 30.0 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.
