A good marinade and a bit of technique make these kebabs complete.
| Channel | Publish Date | Thumbnail & View Count | Actions |
|---|---|---|---|
 Wine&Dine with Jeff | 2021-08-31 14:00:06 |  9,749 Views |
Grilled curry chicken skewers with creamy tomato sauce
If kebabs were the protagonists of a high school coming-of-age movie beef would be the good-looking kid with the substance to back it up pork would be the goofy but lovable fat kid and veggies would be the nerd with the heart of gold. So where does that leave chicken breast? Chicken is the showboat. The one that puffs itself up and looks great to start with but doesn’t seem to have much to offer once you get past the facade.
Likewise a stack of grill-marked chicken skewers promises tender meat and grill-smoke but more often than not breaks that promise with dry cottony meat and no flavor to speak of. But we did say this was a coming-of-age film right? Even the showboat gets a shot at redemption in this story. All it takes is a quick injection of flavor and a little good technique.
The first step is the easiest: forget chicken breast. It looks thick and meaty but it is also relatively bland and dries out quickly especially when cut into small pieces such as in a kebab. Chicken thigh remains tender and juicy even when cut into cubes and cooked on the grill.
