Chicken Kebabs with No-Cook Peach Chutney Recipe

Name: Chicken Kebabs with No-Cook Peach Chutney
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes; 1/2 cup peanut oil or grapeseed oil; 1/4 cup loosely packed fresh cilantro leaves and stems; 1/4 cup lime juice (about 2 limes); 2 tablespoons ground coriander; 2 teaspoons garam masala; 2 small serrano peppers, seeded and stemmed; One 1 1/2-inch knob ginger, peeled and chopped; Salt and freshly ground black pepper; 10 ounces fresh or frozen and thawed peach slices (about 2 cups); 1 teaspoon grated ginger; 1/2 teaspoon honey; 1/4 teaspoon champagne vinegar; 1/8 teaspoon chaat masala, optional, plus more for seasoning; Pinch red chile flakes; 2 to 3 sprigs fresh cilantro; Juice of 1 lime, plus 1/4 teaspoon zest; Salt and freshly ground black pepper; Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking

Servings: persons

2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes
1/2 cup peanut oil or grapeseed oil
1/4 cup loosely packed fresh cilantro leaves and stems
1/4 cup lime juice (about 2 limes)
2 tablespoons ground coriander
2 teaspoons garam masala
2 small serrano peppers, seeded and stemmed
One 1 1/2-inch knob ginger, peeled and chopped
Salt and freshly ground black pepper
10 ounces fresh or frozen and thawed peach slices (about 2 cups)
1 teaspoon grated ginger
1/2 teaspoon honey
1/4 teaspoon champagne vinegar
1/8 teaspoon chaat masala, optional, plus more for seasoning
Pinch red chile flakes
2 to 3 sprigs fresh cilantro
Juice of 1 lime, plus 1/4 teaspoon zest
Salt and freshly ground black pepper
Special equipment: About 20 bamboo skewers, soaked in water for about 1 hour before cooking

1
For the marinade: Place the chicken in a reseable plastic bag.
2
Whizz up the oil, cilantro, lime juice, coriander, garam masala, serrano peppers and ginger in a food processor until smooth.
3
Season with salt and black pepper.
4
Pour over the chicken cubes, massage into the meat, and marinate in the fridge for at least 2 hours and up to 8 hours.
5
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.
6
Season with salt and black pepper.
7
Pour into a serving bowl, setting aside 1/4 cup for basting the chicken.
8
For grilling the chicken: Preheat the grill to medium-high heat.
9
Thread 4 to 5 chicken cubes onto two skewers at a time, lightly wiping off excess marinade with a paper towel.
10
The cubes should be lightly touching, not tightly packed.
11
Grill the skewers on one side until golden brown, 5 to 7 minutes.
12
Flip and baste with the reserved chutney.
13
Grill the other side until golden brown, 5 to 7 minutes, then flip and baste again.
14
Grill to seal the chutney glaze, another 30 seconds per side, then remove from the heat.
15
Sprinkle with salt and a little more chaat masala, then serve with big bowl of the chutney.

445

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 pounds boneless, skinless chicken thighs, cut into 1- to 1 1/2-inch cubes, 1/2 cup peanut oil or grapeseed oil, 1/4 cup loosely packed fresh cilantro leaves and stems, 1/4 cup lime juice (about 2 limes), and more.

Yes, Chicken Kebabs with No-Cook Peach Chutney falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Kebabs with No-Cook Peach Chutney

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