Turmeric Chicken Kebabs

🧂 Ingredients

• 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

Instructions

• 1 Combine all the marinade ingredients in a medium-size bowl.
• 2 Cut chicken into one-inch pieces.
• 3 Add the chicken to the marinade, stir to coat completely. Cover the bowl with
  plastic wrap and refrigerate for at least 2 hours.
• 4 Thread the chicken pieces onto bamboo skewers, pushing them tightly against each
  other to form a tight, compact body of meat on the skewers.
• 5 About 30 minutes before heating the grill, remove the chicken from the fridge
  and let sit at room temperature to remove the chill.
• 6 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.
• 7 Cook the chicken for about 8-10 minutes, turning frequently until cooked
  through. Check for doneness by pricking with the tip of a knife.
• 8 Serve with lime wedges.

Nutrition Info