If there is one thing we love in our family, it is skewered meat!! Who doesn’t love chicken on a stick, right? Grilling meat on a skewer in summer is very common in the Middle Eastern. We have restaurants in Israel that specialize in just skewers because it’s so popular.
Why make these skewers
Delicious – This tastes better than any restaurant or takeout you will buy. Quick – It is the perfect meal in less than 30 minutes with very little effort. Make-ahead – But, you can also marinate the chicken and prepare the sauce ahead of time. Then, grill it just before serving. Leftovers – Also, leftovers keep well in the fridge and you can freeze them in freezer-safe backs for up to a month. Simple – The process is fairly simple and easy. In fact, this one is even simpler with just three main components Marinate chicken – 10 mins Prepare sauce – 5 mins Grill chicken – 10 mins You can serve this over steamed jasmine rice or buttered noodles. In fact, I usually have it with my cauliflower rice and roasted shallots.
Ingredients and substitutes
Thai curry paste –This is the thing that makes it possible to get the Thai flavor instantly and effortlessly. In the video, I am using green curry paste but I often use red curry paste too. The difference is a little flavor variation and color, but a great way to make the same dish differently every time. Sesame Oil – add a nice smoky and Asian flavor but can omit it. Sesame oil has a long shelf life so if you do venture into Asian cooking sesame oil is a good flavor to have at home. Soy sauce – I like to use the light low sodium soya sauce but if you use the regular which has salt added you may want to reduce the quantity of salt in the dish. Brown sugar – adds flavor and color. If you don’t have brown sugar – just use regular white sugar. Ginger/garlic – These are a must when you cook meat dishes. If you don’t have fresh go ahead and add 1/2 tsp each of powdered garlic and ginger. Though with Asian cooking it’s all about fresh ingredients.
Step-by-Step: Thai chicken skewers
Chicken – Trim the chicken pieces of excess fat and pat them dry. Cut the chicken into 1-inch pieces and place them into a large mixing bowl. Marinade – In a small bowl, combine all the marinade ingredients.Pro tip – This marinade may look like a lot but it is for both the chicken and the sauce.
Marinate – Pour half the marinade into the chicken and save the remaining for the curry sauce. Leave the chicken to marinate for an hour on the counter or for up to 8 hours in the fridge.Pro tip – Do not use a metal bowl to marinate as the acid in the marinade can react with the metal. Sauce – Add the remaining marinade into a saucepan or frying pan over medium heat. Add the coconut milk and chicken stock. Simmer for 2 to 3 minutes until thick. Sprinkle with parsley and pour into a sauce boat.
Skewer – Thread the chicken on the skewers. Make sure not to overcrowd them.Pro tip – You can also thread the chicken on the skewers and leave them in the fridge until ready to grill. Grill – Heat a grill pan on medium-high heat. Place a few skewers at a time – do not overcrowd the grill. Brush each skewer with cooking oil.Pro tip – The char marks on the chicken can be controlled by raising and lowing the heat under the grill.
Cook – Let cook for at least 3 minutes before you try to move it. When it’s done on one side it will release from the pan. Turn to the other side and cook for 2 to 3 more minutes.Pro tip – As a guide, each skewer with chicken breast takes 5 to 6 minutes to cook on all sides. Skewer with chicken thigh meat will take about 8 to 10 minutes on all sides. Serve immediately.
Tips for success
Thaw the chicken well before cooking. The cold chicken cooks unevenly. I’m using chicken thighs pieces, but you can also use chicken cut into strips. And, you can also use tender cuts of beef, turkey, or pork. Cut the chicken into bite-size pieces but not too small as they will shrink further. If possible marinate the chicken for a few hours so they absorb more flavor The sauce can be cooked down further until it gets sticky (eventually the sugar caramelizes it to become sticky) Cook the chicken closer to cooking the time to prevent it from drying out Don’t crowd the skewers with too many chicken pieces this will stew not grill the chicken. And, some parts towards the center can remain undercooked. If you don’t have skewers, drain the chicken from the marinade and stir fry it in a wok or heavy bottom skillet. Add a little sauce at the end of the cooking. You can also toss in some boiled noodles. Any leftovers will keep in the fridge for 3 to 4 days. The chicken freezes well for up to a month too.
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Frequently asked questions
Creative ways to serve Thai skewers
Chicken Skewer Sliders: Serve the skewers on mini slider buns with a slaw made of shredded cabbage, carrots, and Thai peanut sauce. Thai Chicken Skewer Salad: Serve the skewers on a bed of mixed greens, cucumber ribbons, and cherry tomatoes, drizzled with a Thai peanut dressing. Chicken Skewer Lettuce Wraps: Serve the skewers with large lettuce leaves for wrapping, along with a side of Thai sweet chili sauce for dipping. Chicken Skewer Rice Bowls: Serve the skewers over a bowl of jasmine rice, topped with sliced avocado, shredded carrots, and a drizzle of spicy Sriracha mayo. Thai Chicken Skewer Tacos: Serve the skewers in warm corn tortillas with a cabbage slaw, diced mango, and a squeeze of lime juice. Chicken Skewer Noodle Bowl: Serve the skewers over a bowl of rice noodles tossed with a sesame-soy dressing, julienned vegetables, and chopped peanuts. Thai Chicken Skewer Appetizers: Serve the skewers on a platter with a variety of dipping sauces, such as Thai peanut sauce, sweet chili sauce, and soy sauce with lime and chili.
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