Thai-style Grilled Chicken Skewers

Ingredients

While the original Bosnian Ćevapi is made with ground meat, the Thai-style grilled chicken skewers use marinated chicken pieces. The flavors are also distinct, with the Thai version incorporating lemongrass, Thai spices, and a touch of sweetness. The grilling method remains the same, but the ingredients and seasonings give this dish a unique Thai twist. We alse have the original recipe for Ćevapi, so you can check it out.

• 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
• 2 stalks lemongrass, white part only, finely minced 2 stalks lemongrass, white part only, finely minced
• 3 cloves garlic, minced 3 cloves garlic, minced
• 2 tablespoons fish sauce 2 tablespoons fish sauce
• 1 tablespoon soy sauce 1 tablespoon soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon chili flakes (adjust to taste) 1/2 teaspoon chili flakes (adjust to taste)
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories: 250 kcal / 1046 KJ
• Fat: 12g (Saturated Fat: 3g)
• Carbohydrates: 5g (Sugars: 3g)
• Protein: 28g
• Fiber: 1g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine the minced lemongrass, garlic, fish sauce, soy sauce, oyster sauce, brown sugar, ground coriander, ground cumin, turmeric powder, chili flakes, and vegetable oil. Mix well to make the marinade.
2. 2.
   Add the chicken pieces to the marinade and toss until well coated. Cover the bowl and refrigerate for at least 1 hour, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken pieces onto the soaked bamboo skewers.
5. 5.
   Grill the skewers for about 8-10 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove from the grill and let the skewers rest for a few minutes before serving.

Treat your ingredients with care...

• Lemongrass — To release the aromatic oils, bruise the lemongrass stalks with the back of a knife before mincing.
• Fish sauce — Look for a high-quality fish sauce for the best flavor. If you prefer a vegetarian option, you can substitute with soy sauce or tamari.
• Oyster sauce — If you have a shellfish allergy, you can omit the oyster sauce or replace it with hoisin sauce for a similar umami flavor.

Tips & Tricks

• Soaking the bamboo skewers in water prevents them from burning during grilling.
• Marinating the chicken overnight allows the flavors to penetrate the meat for a more intense taste.
• Serve the skewers with a side of Thai sweet chili sauce for dipping.
• If you don't have a grill, you can also cook the skewers on a stovetop grill pan or in the oven under the broiler.
• For added freshness, garnish the skewers with chopped cilantro and a squeeze of lime juice before serving.

Serving advice

Serve the Thai-style grilled chicken skewers with steamed jasmine rice and a side of Thai cucumber salad for a complete meal. The fragrant lemongrass and Thai spices pair perfectly with the light and refreshing flavors of the cucumber salad.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with fresh cilantro leaves and wedges of lime. The vibrant colors and enticing aroma will make this dish a feast for the eyes as well as the taste buds.