Recipes / International dishes / Grilled Dishes

Thai Grilled Chicken Skewers with Tamarind Sauce

Name: Thai Grilled Chicken Skewers with Tamarind Sauce
Total time: 150 min
Yield: 4 servings
Cuisine: Thailand
Ingredients: 500 to 600g boneless chicken thigh; 2 tablespoons cooking oil; 1/2 teaspoon salt; 6 to 7 skewers. For the marinade: 3 to 5 garlic cloves; 2 large cilantro roots; 1/2 teaspoon ground white pepper; 1/2 teaspoon ground coriander; 2 tablespoons kOBE Monk Fruit Blend; 100ml coconut milk; 2 tablespoons soy sauce; 2 tablespoons oyster sauce; 2 tablespoons Thai dark soy sauce; 1 tablespoon tapioca starch. For the tamarind dipping sauce: 1 tablespoon shallot, thinly sliced; 1/2 level tablespoon tamarind paste; 3 tablespoons warm water; 1 tablespoon fish sauce; 2 teaspoons kOBE Monk Fruit Blend; 1/2 tablespoon roasted glutinous rice powder; 1/2 tablespoon cilantro, chopped; 1 teaspoon chili powder

International dishesGrilled DishesThailandabout 2 hours 30 minutes including marinating

Thai grilled chicken skewers with tamarind sauce smell of cilantro root and come with a small bowl of sour, salty tamarind dip. The difficulty is dry chicken, which happens when the marinade is short or the skewers grill straight through without basting.

The garlic and cilantro roots are pounded smooth with the sweetener before the rest of the marinade joins them. On the grill, the skewers come out to be basted every 5 to 10 minutes and are turned about twice.

This batch weighs about 1.1kg, at roughly 148 calories per 100g.

Nutrition (this recipe makes 4 servings)

148kcal

12.9gprotein

7.2gfat

0.7gsugar

The sweetness here comes from kOBE Monk Fruit Blend and fruit. There is no added refined sugar.

Estimated from raw ingredients; the real numbers shift a little depending on how you cook and what you buy.

This batch makes 4 servings. This batch makes 6 skewers, which is just right for 4 servings.

Ingredients for the batch

500 to 600g boneless chicken thigh
2 tablespoons cooking oil
1/2 teaspoon salt
6 to 7 skewers. For the marinade: 3 to 5 garlic cloves
2 large cilantro roots
1/2 teaspoon ground white pepper
1/2 teaspoon ground coriander
2 tablespoons kOBE Monk Fruit Blend
100ml coconut milk
2 tablespoons soy sauce
2 tablespoons oyster sauce
2 tablespoons Thai dark soy sauce
1 tablespoon tapioca starch. For the tamarind dipping sauce: 1 tablespoon shallot, thinly sliced
1/2 level tablespoon tamarind paste
3 tablespoons warm water
1 tablespoon fish sauce
2 teaspoons kOBE Monk Fruit Blend
1/2 tablespoon roasted glutinous rice powder
1/2 tablespoon cilantro, chopped
1 teaspoon chili powder

Method

Cut the chicken into bite sized pieces, or leave the boned thigh whole if you are not using skewers. Season the meat with 1/2 teaspoon of salt and 2 tablespoons of cooking oil.
For the marinade, pound 3 to 5 garlic cloves and 2 large cilantro roots smooth, then add 2 tablespoons of kOBE Monk Fruit Blend and keep pounding. Add 1/2 teaspoon of ground white pepper, 1/2 teaspoon of ground coriander, 100ml of coconut milk, 2 tablespoons of soy sauce, 2 tablespoons of oyster sauce, 2 tablespoons of Thai dark soy sauce and 1 tablespoon of tapioca starch, and mix well.
Pour the marinade over the chicken and leave it for 1 to 2 hours.
Thread the meat onto 6 to 7 skewers. Grill in an air fryer at 180 degrees C for about 20 to 25 minutes, taking the skewers out every 5 to 10 minutes to baste and turning them about twice. A charcoal grill gives even more aroma.
For the dipping sauce, mix 1/2 tablespoon of tamarind paste with 3 tablespoons of warm water. Add 1 tablespoon of fish sauce, 2 teaspoons of kOBE Monk Fruit Blend, 1 teaspoon of chili powder and 1/2 tablespoon of roasted glutinous rice powder. Finally stir in 1 tablespoon of thinly sliced shallot and 1/2 tablespoon of chopped cilantro.

Tips

Roasted glutinous rice powder is easy to make by toasting glutinous rice to a golden brown and pounding it coarsely, which thickens the dip and gives it a nutty smell.
Chinese dark soy sauce plus 1/2 teaspoon of kOBE Monk Fruit Blend stands in for the Thai one.
A full 1 to 2 hours of marinating before skewering lets the seasoning reach the middle of the meat.
The tapioca starch in the marinade holds moisture in the meat, and without it the skewers grill dry.
Basting several times during grilling keeps the surface glossy rather than dry.

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The recipe above is sweetened with kOBE Monk Fruit Blend, measured 1:1 like sugar. See the product page or send us a message.

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