Turmeric Chicken Kebabs
Turmeric Chicken Kabobs - Packed full of flavor and health benefits!
- 2 lbs chicken breasts boneless, skinless (or thighs)
- 1/3 cup cilantro finely chopped
- 5 cloves garlic minced
- 1 teaspoon fresh ground pepper
- 1/2 teaspoon salt
- 1 tablespoon fish sauce
- 2 tablespoons oyster sauce
- 1 tablespoon ground turmeric
- 2 tablespoons light or dark brown sugar
- 2 tablespoons olive oil
- Juice of 1 lime
- Extra limes for wedges
Combine all the marinade ingredients in a medium-size bowl.
Cut chicken into one-inch pieces.
Add the chicken to the marinade, stir to coat completely. Cover the bowl with plastic wrap and refrigerate for at least 2 hours.
Thread the chicken pieces onto bamboo skewers, pushing them tightly against each other to form a tight, compact body of meat on the skewers.
About 30 minutes before heating the grill, remove the chicken from the fridge and let sit at room temperature to remove the chill.
Heat a gas grill to medium-high or light a charcoal fire, leaving one side free of coals. The grill is ready when you can hold your hand 6 inches (15 cm) over the grill for 4 to 5 seconds.
Cook the chicken for about 8-10 minutes, turning frequently until cooked through. Check for doneness by pricking with the tip of a knife.
Serve with lime wedges.
Serving: 4g | Calories: 363kcal | Carbohydrates: 10g | Protein: 49g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 145mg | Sodium: 1157mg | Potassium: 911mg | Fiber: 1g | Sugar: 6g | Vitamin A: 160IU | Vitamin C: 4.7mg | Calcium: 29mg | Iron: 1.7mg