Tamarind chicken skewers with coriander chutney
- Published: 2 Jul 24
- Updated: 30 Jul 24
A sticky, tangy and tart tamarind coating helps to keep these chicken skewers super juicy, with a fresh, fiery chutney for drizzling and dipping. Amazing piled high onto parathas or other flatbreads.
Easy to make, endlessly versatile and great for a crowd, skewers are one of the best thing you can put on your barbecue. Browse our full collection of fantastic skewer recipes, including chipotle pork and pineapple skewers.
-
Makes 6-8 -
Hands-on time 30 min, plus at least 4 hours marinating. Barbecue time 12-15 min
Before you start
Cooking on skewers is all about layering – but if you’re grilling ingredients prone to drying out over a high heat (that’s most meat and fish), make sure you pack them tightly together as you load up each skewer. This will give you a charred, smoky crust and juicy centre.
Wooden skewers need a half-hour soak in water to stop them burning; they’re also single-use, which is fine for street food vendors but a bit wasteful at home. We’d almost always choose metal, which can be used again and again, and has the bonus of cooking from the inside out, as it heats up. If you’re using metal skewers, it’s best to slide the food off it onto a platter before serving, to avoid burnt lips and tongues.
Nutrition
- Calories
- 168kcals
- Fat
- 10g (3g saturated)
- Protein
- 16g
- Carbohydrates
- 3.5g (1.9g sugars)
- Fibre
- 1.2g
- Salt
- 0.5g