Coconut Tandoori Chicken Kebabs


September is probably the best time for weather in Chicago. Generally speaking the extreme heat of August breaks or at least dissipates a bit, but the chilly temps of later fall and winter have definitely not hit. Days range between the 60s and the 80s, sometimes you get sunshine, sometimes it's drizzly. But I love the mix. It's a great time of the year to keep grilling outdoors when you can, but you can start to mix in some more fall flavors.

For this particular dish I decided to use some SpiceMode spices I haven't played with in a while, mixing both the tandoori and the tikka for a perfect blend of spicy and sweet.

What I Used:

  • 2 boneless skinless chicken breasts, cut into 1-inch x 1-inch pieces for kebabs

  • 1/2 can of coconut cream or full-fat coconut milk

  • 1 tsp of Spicemode tandoori seasoning

  • 1 tsp of Spicemode tikka seasoning

  • 1/2 lime worth of juice

  • 2 yellow potatoes, diced & roasted

  • 1 bunch chopped kale, sautéed over high heat with oil & a pinch of salt

How To:

  1. In a large bowl mix the coconut milk, lime juice, & spices. Add the chicken, cover and refrigerate to marinate for at least an hour, up to 24 if you can.

  2. Place the chicken on skewers and grill until fully cooked

  3. Serve with sautéed kale or a Jerusalem salad like this one and roasted little potatoes and/or warm pita. Adding this yummy rice dish could be good too! I also added a bit of tatziki (greek yogurt sauce) to my kebabs!


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