Vegetable Kebabs With Coriander Coconut Cream Sauce Food

COCONUT CURRY CHICKEN SKEWERS

Steps:

• Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
• To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
• In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.
• Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
• Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.

GRIDDLED GLAZED VEGETABLE KEBABS

Steps:

• Soak 4 wooden skewers in water for 30 mins (this stops them burning.) Heat oven to 200C/180C fan/gas 6. Blend the honey, mustard and oil with seasoning.
• To assemble, thread veg onto skewers and brush with glaze. Cook for 25-30 mins in the oven or on the barbecue, brushing with any remaining glaze before serving.

COCONUT AND CORIANDER CHICKEN CURRY

Steps:

• Whizz the coriander, lemongrass, ginger, chilli or chillies, garlic and spring onions to a paste in a food processor.
• Heat the oil in a wok over a medium-high heat, add the chicken and fry, stirring, for a couple of minutes until browned all over.
• Add the coriander paste and fry for a minute more. Pour over the coconut milk, then add the remaining ingredients.
• Bubble for a couple of minutes until the chicken is just cooked through. Serve with steamed rice and lime wedges.

LAMB KEBABS WITH CORIANDER SAUCE

Steps:

• Marinate lamb cubes in mixture of olive oil, garlic, yogurt, soy sauce, mustard and thyme with pepper to taste for at least two hours, but preferably overnight.
• Thread lamb on skewers, alternating with pieces of onion and peppers.
• Combine yogurt, garlic, lemon juice and coriander leaves and season to taste with salt and pepper.
• Preheat grill or broiler. Grill lamb for five to seven minutes, turning once for medium rare; cook longer if you want it more well done. Garnish plates with coriander sprigs. Serve sauce separately in a small bowl.

COCONUT CORIANDER SAUCE

Steps:

• 1. Place coriander through coconut milk in a blender; pulse to puree. Add salt and hot sauce to taste.
• 2. Cover and refrigerate for at least 30 minutes.
• 3. Serve chilled.

GEORGIAN VEGETABLE KEBABS

Steps:

• Preheat grill to high.
• Thread vegetables onto skewers, alternating like this: pepper, mushroom, tomato, mushroom, etc.
• Brush with olive oil and season with salt and pepper.
• Arrange on grill.
• Cook, turning with tongs, until nicely browned, 4-6 minutes per side, basting with oil.
• Squeeze lemon juice over vegetables and serve.

VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE

Steps:

• Thread vegetables and tofu onto skewers- keep warm.
• Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
• Serve on rice to soak up sauce.