Chicken Kebabs with No-Cook Peach Chutney
Chicken Kebabs with No-Cook Peach Chutney is a gluten free and dairy free main course. One portion of this dish contains approximately 45g of protein, 37g of fat, and a total of 561 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes roughly 2 hours and 45 minutes. Head to the store and pick up knob ginger, peach, chile flakes, and a few other things to make it today. To use up the peach you could follow this main course with the Peach Pie as a dessert.
Instructions
Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking
Place the chicken in a reseable plastic bag. Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth. Season with salt and black pepper.
Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
For the chutney: Toss the peaches, ginger, honey, vinegar, chaat masala, if using, chile flakes, cilantro and lime juice and zest into a food processor or blender and blend until smooth. Season with salt and black pepper.
Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
For grilling the chicken: Preheat the grill to medium-high heat. Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel. The cubes should be lightly touching, not tightly packed.
Grill the skewers on one side until golden brown, 5 to 7 minutes. Flip and baste with the reserved chutney. Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again. Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat.
Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.