Tuesday, 5 November 2013

Thai Chicken Kebabs 2 Ways

Uggghhh feeling average! I hate getting sick! Nothing more serious than a head cold, but get so frustrated when my body lets me down and runs at less than 100%. One of the perks of eating real, clean food is that our whole family gets sick a lot less than we used to. The kids get the usual sniffles and coughs that come with being at kindy, but overall we remain pretty healthy.

Last night I wanted to make a dinner that was full of lots of yummy fresh vegetables and spiciness. My body was craving some serious nutrition so I made a lovely fresh salad with lots of greens and herbs, and served it with chicken kebabs done 2 ways. For the kids I made a turmeric marinated chicken kebab that has a gorgeous yellow colour, and for hubby and me I made a cashew, coriander and curry crusted chicken kebab. The meal was finished with a coconut and mint dipping sauce. Light, fresh and full of gorgeous nutrients, this meal is gluten-free, grain-free, dairy-free, soy-free and sugar free.



Thai Chicken Kebabs 2 Ways

Gluten-free, grain-free, dairy-free, soy-free, sugar-free

Ingredients:

Turmeric Chicken:
8 chicken tenderloins, or 1 large chicken breasts cut into 8 thick slices
1/4 cup coconut milk
1 tsp turmeric
1 tsp garlic powder
1/4 tsp white pepper
2 tsp fish sauce
1 tsp lemon juice

Cashew, Coriander, Curry Chicken:
8 chicken tenderloins, or 1 large chicken breast cut into 8 thick slices
1 cup raw whole cashew nuts
1/8 cup red curry paste
1/3 cup coconut milk
1/2 cup fresh coriander
1/2 tsp lemon juice

Dipping Sauce:
2 tbsp coconut milk
1 clove garlic, grated
1/2 tsp ground cumin
1 tsp fresh ginger, grated
1 tbsp fresh coriander, finely chopped
1 tbsp lemon juice
4-5 large mint leaves, finely chopped

Salad:
1/2 a head of cos lettuce, washed and roughly chopped
1/2 a red onion, finely sliced
1/2 a capsicum (any color), sliced then chopped into 2cm length
1/2 a punnet of cherry tomatoes, halved
1 carrot, chopped into thin strips
1/2 a telegraph cucumber, cut into chunks
1 large handful of coriander
6 large mint leaves, roughly torn
1 tbsp fish sauce
2 tsbp lemon juice

Directions:

1. Begin by marinating your turmeric chicken. Ideally, this should sit for a few hours, but you can do it just as long as it takes to prepare the rest of the food. In a small bowl, combine all ingredients except the chicken (coconut milk, turmeric, garlic powder, white pepper, fish sauce and lemon juice). Combine well. In a large bowl, place your chicken tenderloins or slices. Pour the turmeric mixture over the top and mix well to ensure all the pieces of chicken are well coated.
2. For the cashew chicken, combine all of the ingredients except for the chicken (cashews, curry paste, coconut milk, coriander and lemon juice) in a small blender or food processor. Blend until well combined. It is fine if the cashews are still chunky - it gives a great texture.
2. Preheat oven to 200C. Line a baking tray with baking paper.
3. For the turmeric chicken, take each piece of chicken and thread it onto a skewer. Lay it down on the baking tray in a single layer. For the cashew chicken, thread each piece of chicken onto a skewer and lay them in a single layer on the baking tray. Then, using your hands, take lumps of the spice mixture and press it into the chicken. Make a nice thick layer to give you heaps of flavour.
4. When the chicken is prepared, place in the oven for around 20 minutes or until chicken is cooked through, but still tender.
5. While the chicken is cooking, prepare your dipping sauce and salad. For the dipping sauce, combine all ingredients expect for the herbs (coconut milk, garlic, cumin, ginger, lemon juice) into a small pot. Heat over a low heat until warm. pour into a small serving bowl and pop the mint and coriander in.
6. For the salad, combine the vegetables and herbs in a large bowl. Combine the fish sauce and lemon juice in a small bowl, then pour over the salad. Mix salad to combine the dressing

Enjoy!

x