Cook time: 30 mins
Yield: 4 to 6 serves
Ingredients:
- 600 gm chicken thigh or breast
- 2 cloves garlic
- 2 Tbsp yoghurt
- 2 tsp Tabasco sauce
- 3 tsp balsamic vinegar
- 1 Tbsp brown sugar
- 2 tsp paprika powder
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ¼ tsp salt
- 1 Tbsp olive oil
- salsa or salad, for serving
- 2 Tbsp mayonnaise
- 1 tsp sriracha sauce
- ½ tsp lime juice
- 1 tsp sugar
- salt, to taste
- pepper, to taste
- Cut the chicken into 3 cm-sized cubes. To make the sauce, mix all the ingredients well in a little bowl. Set aside.
- In a food processor, put in the garlic, yoghurt, Tabasco sauce, balsamic vinegar, brown sugar, paprika powder, ground cumin, ground turmeric, salt and olive oil. Process into a paste. Combine with the chicken well in a plastic bag or container. Refrigerate for at least 3 hours, or overnight.
- Remove the chicken from fridge and rest in room temperature for about 15 minutes. Thread onto skewers. Cook skewers on a heated grill pan, or a BBQ griller, for 15 to 20 minutes on medium-low heat, until cooked through. Serve hot with sauce and salsa. Enjoy !
- As the marinade contains sugar, don’t cook over high heat. Or else, the skewers will be burnt before cooked through.
- All spices are available at supermarkets or Asian grocers.
- The cooking time depends on the thickness of your chicken meat.
- If you don’t use a food processor, you can finely chop the garlic cloves and mix them with other ingredients well for marinating.
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