These beautifully spiced Indian chicken kebabs are excellent served over some steamed riced cauliflower or in lettuce wraps with some homemade sugar-free chutney. Have fun incorporating the chicken into your own creations.
Equipment
Ingrediënten
- 1 small brown onion peeled and diced
- 1 5cm knob fresh ginger, peeled and minced
- 1 ½ tablespoons fresh lime juice
- 1 cup canned unsweetened coconut milk
- 1 ½ tablespoons no-added-sugar tomato paste
- 1 ½ tablespoons olive oil
- ¾ tablespoon ground cumin
- ¾ tablespoon ground coriander
- 1 teaspoon cayenne pepper
- 1 teaspoon ground turmeric
- 2 teaspoons salt
- 450 grams boneless skinless chicken thighs, cut into 3cm cubes
- 1 ½ tablespoons chopped fresh mint leaves
Instructies
- In a medium bowl, combine all ingredients except chicken and mint leaves.
- Add chicken pieces and toss until fully coated.
- Refrigerate covered for 2 hours up to overnight.
- Preheat air fryer at 180°C for 3 minutes.
- Skewer chicken on eight skewers and place half of skewers on a kebab rack.
- Place rack in air fryer basket and cook for 12 minutes.
- Discard marinade.
- Transfer cooked kebabs to a large serving dish.
- Repeat cooking with remaining skewers.
- Garnish with mint leaves and serve.
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