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Thai chicken kebabs
(1 vote)
Health Score:
82 / 100
Difficulty:
moderate
Preparation:
40 min.
Preparation
ready in 3 hrs 5 mins
Calories:
576
calories
Calories
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This recipe is packed with nutrition from the garlic, which is a great source of manganese, selenium, and vitamin C, anti-inflamattory properties from the turmeric, and lean protein from the chicken.
Squeeze fresh lime juice on the chicken before serving to add freshness and a dash of immune-boosting vitamin C.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 576 cal. | (27 %) | ||
| Protein | 54 g | (55 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 1.7 g | (6 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 9.4 mg | (78 %) | ||
| Vitamin K | 3.5 μg | (6 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 34.2 mg | (285 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 38 μg | (13 %) | ||
| Pantothenic acid | 2 mg | (33 %) | ||
| Biotin | 17.3 μg | (38 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 861 mg | (22 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 113 mg | (38 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 2 μg | (1 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 14.8 g | |||
| Uric acid | 391 mg | |||
| Cholesterol | 135 mg | |||
| Complete sugar | 6 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- For the skewers
- 2 cloves garlic cloves (finely diced)
- 1 pc freshly grated ginger (the size of a walnut, finely diced)
- ⅞ cup Coconut milk
- 1 stalk Lemongrass finely sliced into rings (not the woody end part)
- 3 Tbsps Lime juice
- 1 Tbsp sesame oil
- 1 Tbsp light soy sauce
- 1 tsp Turmeric
- ½ tsp Cumin
- 4 Chicken breasts (approx. 5 oz each)
- vegetable oil (for greasing)
- For the sauce
- 1 shallot (finely diced)
- 1 tsp freshly grated ginger (the size of a walnut, finely diced)
- 1 Tbsp vegetable oil
- ½ cup Peanut butter
- ⅔ cup chicken stock
- ⅔ cup Coconut milk
- 1 tsp Lime juice
- cayenne pepper
How healthy are the main ingredients?
Coconut milkCoconut milkPeanut buttergingergarlic clovesesame oilPreparation steps
1.
For the marinade, mix together the garlic, ginger and coconut milk. Add the lemon grass, lime juice, sesame oil, soy sauce, turmeric and cumin and mix well.
2.
Thinly slice the chicken breasts lengthways, flatten each slice slightly with the blade of a knife and then mix with the marinade in a bowl. Cover and chill for at least 2 hours.
3.
Soak wooden skewers in cold water for around 30 minutes to prevent them from burning on the barbecue.
4.
For the sauce, briefly fry the shallot and ginger together in hot oil in a pan. Add the peanut butter and fry together briefly, browning lightly. Deglaze with the stock and coconut milk and simmer for around 10 minutes until thickened and creamy.
5.
Blend the sauce to a fine purée. Add extra stock if necessary and season to taste with lime juice, salt and cayenne pepper.
6.
Heat the grill function in the oven.
7.
Drain the marinated chicken strips and thread them onto the skewers. Place on an oiled grill rack on a baking tray and grill on the top shelf in the oven for 6-8 minutes. Turn once, browning evenly all over.
8.
Serve the skewers with small bowls of peanut dipping sauce.
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