Avery was home sick yesterday, inevitably I was too. I took the opportunity to start cleaning out my office. By the end of the evening it was clean. Oh, and Avery moved in. She has a craft zone in the living room, I should say had, because now she is sharing my office space. She is pretty excited about it, and it will still allow us to hang out while I type away and share recipes! So here I am trying to fulfill my commitment of 54 blog posts this year.
Over the summer, or maybe it was just before summer started I did a round of the 21 Day Sugar Detox. I finally caved and bought the cookbook too. This is the firs time I have ever paid full price for a cookbook! I have made tons of recipes from the book, so I shall try to share as many as I tried (my version of course).
This is a recipe for tandoori skewers. It was quite easy recipe and very tasty too. Nice dishfor the BBQ. I didn't use all the sauce on my chicken, so I used it as dip and marinade for a variety of other things. I'm pretty sure I have it in eggs, on eggs, everywhere.
3/4 cup full fat coconut milk - I buy Thai Kitchen Organic Coconut Milk (Usually) Superstore sells a brand that is pretty good too
1/2 small red onion - chopped - I used a regular old onion
3 cloves garlic
1 teaspoon ground pepper
2 tablespoons tomato paste
2 teaspoons ground corriander
1 teaspoon ground cumin
1 teaspoon paprika - I was very generous here
1/2 teaspoon sea salt
Cayenne Pepper to taste - I like a little kick to my tandoori
4 boneless skinless chicken breasts
- soak your skewers in water - stops them from burning on the BBQ
- Cube the chicken and place in a large ziplock back
- combine the remaining ingredients in your blender or food processor for 1 to 2 minutes - or your sauce looks smooth
- Pour the sauce over your chicken and refridgerate for at least 3 hours - overnight if you can - I only kept mine in the fridge for 3 hours
- Turn on the BBQ / Grill
- While waiting for the BBQ/Grill to heat up add the cubes of chicken to the skewer
- Cook the chicken until it reaches an internal temperature of 165F - or until you think your chicken looks done if you dont have a meat thermometer.
That is it, pretty easy peasy!! Delicious too :-)