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.
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.
