Sizzling green chicken kebabs with plum & date sauce- gluten free

Summer is gone by, and the air is turning cool/crisp slowly. As the temperatures are mellowing down, warm colors and flavors with anything spice become the most sought for features in a meal. This recipe was a weekend evening affair in my kitchen, fun to make, delicious to enjoy and brings a warm feeling with satisfaction guaranteed .

Plums that are abundant in fall are versatile to use. From smoothies to jams to chutneys to just eaten raw for snack, plums welcome fall in my kitchen.

I started off trying to make a sizzling spicy grilled chicken per my son’s request and tried to incorporate plums into my adventure. Turns out, plum and date sauce is easy to make and complements these chicken skewers really well. The flavors on the plate almost stands for ‘ Bye summer, welcome fall’.

This variation of chicken, is preferred by my family when ever they get to eat it, as I always prefer plant protein for longterm health benefits. But I have not forced the rest of the family to give up animal protein.

Sizzling green chicken kebabs with plum &date sauce

A treat to your taste buds with an explosion of spice, sweetness, sourness in each bite. Chicken that satisfies with freshness hidden under spicy sweet earthiness, a combination that you have never tried before.

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Prep Time 3 hours hrs

Cook Time 30 minutes mins

Servings 4 people

Equipment

• Blender

Ingredients

  

• 1 lb organic chicken breast tenders- cut into cubes can use thighs too
• 2 Tbsp lime juice
• 1.5 Tbsp salt
• 1.5 Tbsp ginger garlic paste
• 1 cup cilantro
• 12-15 mint leaves
• 2 Tbsp roasted channa dal (daliya)
• 3 green chilies
• 2 Tbsp thick yogurt
• 2 Tbsp oil mustard or sesame

Plum date sauce

• 3 red plums washed ,chopped
• 10 pitted dates chopped
• 1 1/2 Tbsp brown sugar
• 1/2 cup water
• 1/2 tsp red chili powder
• 1/2 tsp cumin powder
• 1/4 tsp cinnamon powder
• 1/2 tsp black pepper powder
• 1/2 tsp salt

Instructions

 

Marinating chicken

• First marinade- Take cut chicken pieces in a bowl, add lime juice, salt, ginger garlic paste and let it sit for 1 hour.
• Second marinade- Take the cilantro, mint, green chilies, yogurt,oil, roasted channa dal in to a blender jar and grind into a smooth paste. Do not add water.

  Now squeeze the chicken from the first marinade, into another bowl. Add the cilantro mint chili paste, mix well with your hands. Let it sit for 2-3 hours in a fridge
  

Skewers

• Arrange the chicken on your skewers. If using bamboo skewers, soak them in water for at least 20 min to avoid burning.

  You can grill the skewers on stove top, or on a grill. Turn them after 2-3 min.

  If using an oven, you can coat them with it of oil and cook them at 350 F for 15-20 min.
  
• Serve with plum date sauce below.

Plum date sauce

• Take the cut plums, chopped dates, sugar, water in a sauce pan, and let it simmer on the stove on low heat for a good 45 min.
  
• Once you see the plums and dates soften , mash with a spoon. Add the red chili powder, cinnamon, cumin powder, black pepper, salt. Mix and take off the stove when its sauce like. If you wait too long, it will become a chutney kind of consistency. You can blend it for more smooth texture or leave it slightly chunky after mashing. If you choose to blend it, wait till it cools off for 15-20 min before blending, to prevent spill off form the blender jar.
  
• This sauce can be stored in the fridge for upto 2 weeks in air tight jar.