Sat, 5 May 2018
Ingredients for Kebabs:
350g Chicken Tenderloin Marinated (see recipe below)
650g Chicken Thigh Meat Marinated (see recipe below)
Red Onion (cut into 1 inch cubes)
Assorted Peppers (cut into 1 inch cubes)
Fresh Pineapple (cut into 1 inch cubes about 1/2 an inch thick)
For the Marinade: (Recipe makes two batches)
25ml Rapeseed Oil
2 medium White Onion (cut into thin rings)
1 thumb size piece Ginger (cut into matchstick sized slivers)
6 cloves Garlic (Roughly chopped)
2 heaped Tbsp. Mild Curry Powder (leaf masala is best)
1 Tbsp. Turmeric
1 Tbsp. Ground Coriander
1 Tsp. Mustard Powder
1/2 Tsp. Cloves
1/2 Tsp. Black Peppercorns (Whole)
4 Lemon Leaves
4 Bay Leaves
1/2 Lemon (peeled with a potato peeler and cut into matchstick sized slivers)
1/2 Lemon (Juiced)
2 cups Brown Vinegar
1 cup White Sugar
1 cup Apricot Jam
1/2 cup Fruit Chutney
1 Tbsp. Corn flour (mixed with a little cold water to make a slurry)
2 Tsp. Salt
Water
Method
1. For the marinade: In a thick bottomed pot, sweat the onions, garlic and ginger in oil over a medium heat. Add a little water to prevent browning if it starts to get too hot.
2. Add the spices and sweat again, use a dash of water to prevent burning and sticking.
3. Add the lemon (juice and peel), the bay and lemon leaves and deglaze with the vinegar.
4. Add sugar, chutney, jam and salt.
5. Bring to a simmer and cook for 10 minutes. At this point, add the corn flour to thicken the mixture. Cook for a further 5 minutes.
6. Remove from the heat and cool to room temperature. The marinade is now ready to be used.
7. Split the marinade into two, as there is enough in the recipe for two batches. Freeze down what you don't need to be used another day.
8. For the chicken, cut the thigh meat into strips approx. the same size as the chicken tenderloin fillets, this will allow for even cooking.
9. In a glass bowl, take the cooled curry marinade and coat the chicken thoroughly. Place in a fridge for at least 24hrs, best 48hrs.
10. Using your soaked bamboo skewers, alternate between chicken, onion, chicken, pepper, chicken, pineapple, etc., until the skewer is full.
11. Grill on an open flame and serve once cooked to 74⁰C.
