COCONUT CHICKEN KEBABS
These chicken kebabs go down a storm at ours, Archie is constantly asking for them. They have a really mellow flavour that goes nicely with a zesty couscous and, with a little planning, are an easy midweek meal. I love them because firstly Archie loves them and I can smuggle loads of veggies into the couscous and secondly they're delicious. See how motherhood has totally changed my priorities there!
The kebabs only need 6 ingredients, most of which you will likely have knocking about in your cupboard and they're easy and speedy to make - the only hands-on bit is the chopping and skewering the meat. Ideally, you need a mixer to make the marinade but if you don't just finely chop the coriander and then mix everything by hand, it'll work just as well.
150ml of Coconut milk (Sainsbury's do my fave one, it's much creamier than many others I've tried)
Handful of fresh coriander (stalks as well as this is where all the flavour is)
1/2 Teaspoon of ground cumin
1/2 Teaspoon of runny honey
Pinch of salt
4 - 6 organic chicken thighs
Metal or bamboo kebab skewers
1. If you're using bamboo skewers remember to soak these well before you use them or they will catch and burn under your grill. It's worth noting that metal ones conduct heat so help the middle of the chicken cook.
2. Have your skewers and a plate to hand as this bit gets messy. On a chopping board cut your thighs into thin strips, you can cut it either part of the thigh but I prefer shorter strips so cut them along the shortest edge. Feed each strip of meat onto the skewer three times (this makes more sense one you try it) as if you're sewing a hem - I roughly use one thigh per skewer. Then place each on the plate
3. Blitz all your marinade ingredients until well mixed and it has a slight green hue. Pour the marinade over the kebabs making sure you coat them well. You can either cook these straight away or let them marinate for a couple of hours (overnight ideally and means less work the next day)
4. Heat your grill to medium high. Carefully place the kebabs onto a baking tray and put a couple of rungs below the grill. Cook both sides until done - roughly 6-7 minutes if you've cut them thin and are using metal kebab skewers. Keep an eye on them catching, a couple of brown bits add to the flavour but you don't want them burning and drying out.
5. Let the kebabs sit for a couple of minutes before serving to make them tender. I serve on a pile of couscous with mint, lime, pomegranate seeds, feta and some green veggies.
Use the leftover coconut milk to make smoothies or a green curry.