You will need eight 12-inch metal skewers for this recipe. If galangal is unavailable, increase the ginger to one 1.5in piece. The aromtic paste can also be prepared using a mortar and pestle. For a spicier dish, use the larger amount of red pepper flakes. Lime juice can be substituted for tamarind paste.
Source: Cooks Illustrated ( July & August 2020)
1. For the aromatic paste: Halve lemongrass lengthwise and, using meat pounder, lightly crush on cutting board to soften. Mince lemongrass and transfer to food processor. Add shallots, water, oil, sugar, garlic, galangal, ginger, salt, turmeric, and pepper flakes and process until uniform paste forms, about 2 minutes, scraping down sides of bowl as necessary. Measure out 1/3C paste and set aside. Transfer remaining paste to bowl and stir in coriander and cumin. Cover bowl and microwave paste for 1.5 minutes, stirring halfway through microwaving. Transfer bowl to refrigerator and let paste cool while preparing sauce.
2. For the peanut sauce: Place peanuts in now-empty processor and process until coarsely ground, about 15 seconds. Heat oil and reserved 1/3C paste in medium saucepan over medium-low heat until fond begins to form on bottom of saucepan and paste starts to darken, about 5 minutes. Stir in water, tamarind, sugar, and peanuts and bring to boil, scraping up browned bits. Reduce heat to maintain gentle simmer and cook, stirring occasionally, until sauce is reduced to about 1 cup, 8 to 10 minutes. Season with salt to taste, cover, and set aside.
3. For the chicken: Add the chicken in cooled paste and toss to combine. Thread chicken onto 4 sets of two 12-inch metal skewers. (Hold 2 skewers 1 inch apart and thread chicken onto both skewers at once so strips of chicken are perpendicular to skewers.). Do not crowd skewers; each set of skewers should hold 7 to 8 pieces of chicken. Transfer kebabs to large plate and refrigerate while preparing grill. Kebabs can be refrigerated for up to 4 hours.
4. For a charcoal grill: Open bottom vent completely. Light large chimney starter mounded with charcoal briquettes (7 quarts). When top coals are partially covered with ash, pour evenly over grill. Set cooking grate in place, cover, and open lid vent completely. Heat grill until hot, about 5 minutes.
5. Clean and oil cooking grate. Brush both sides of kebabs with oil. Place kebabs on grill and cook until browned and char marks appear on first side, about 5 minutes. Using large metal spatula, gently release chicken from grill; flip; and continue to cook until chicken registers 175 to 180 degrees, 3 to 5 minutes longer. Transfer to large platter. Gently reheat peanut sauce, thinning with extra water, 1 tablespoon at a time to desired consistency. Serve chicken, passing peanut sauce separately.
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Serving Size: 1 Serving (362g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 750 | ||
Calories from Fat: 490 (65%) | ||
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Amt Per Serving | % DV | |
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Total Fat 54.5g | 73 % | |
Saturated Fat 11.9g | 59 % | |
Monounsaturated Fat 26.3g | ||
Polyunsanturated Fat 13.5g | ||
Cholesterol 190.5mg | 59 % | |
Sodium 1458.7mg | 50 % | |
Potassium 644.9mg | 17 % | |
Total Carbohydrate 22g | 6 % | |
Dietary Fiber 1.4g | 6 % | |
Sugars, other 20.6g | ||
Protein 43.3g | 62 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 750
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