Grilled Chicken Kebabs in Tamarind Sauce

En español

Serves: 4 (2 per person)

INGREDIENTS

• 4 boneless, skinless chicken breasts, fat removed, cut in 1½-inch cubes
• 1 teaspoon coriander powder
• Salt and pepper to taste
• 1 tablespoon olive oil
• 8 cipollini onions
• 16 cherry tomatoes
• 2 red peppers, seeded and deveined, cut in 1-inch cubes
• 8 wooden skewers, previously soaked in water for 15 minutes

See also: Hispanic cooking expert Denisse Oller.

DIRECTIONS

1. Season chicken cubes with salt and pepper to taste; add coriander powder.
   
   
2. Rub olive oil on chicken, place in a covered glass bowl or plastic bag and refrigerate.
   
   
3. Place cipollini onions in boiling water for 2 minutes. Remove from hot water, drain and blanch by placing them in cold water. Peel onions and discard stem. Set aside.
   
   
4. Heat grill to medium heat. Place ingredients on skewers in the following order: chicken, tomato, chicken, red pepper, onion, red pepper, chicken, red pepper, chicken and, lastly, tomato. Brush tamarind sauce on all sides of kebab. Place on grill and brush tamarind sauce again after 5 to 6 minutes. Turn skewers. Cook for an additional 5 to 6 minutes or until chicken is cooked.