Marshallese Grilled Chicken Skewers

Ingredients

While the original Nepalese Sekuwa is typically made with a blend of Nepalese spices and flavors, the Marshallese adaptation focuses on incorporating tropical elements. The marinade for Marshallese Grilled Chicken Skewers includes coconut milk, lime juice, and ginger, which infuse the dish with a distinct island taste. Additionally, the grilling technique adds a smoky char that enhances the overall flavor profile. We alse have the original recipe for Sekuwa, so you can check it out.

• 500g (1.1 lb) boneless chicken, cut into cubes 500g (1.1 lb) boneless chicken, cut into cubes
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• Juice of 1 lime Juice of 1 lime
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon grated ginger 1 tablespoon grated ginger
• 1 tablespoon brown sugar 1 tablespoon brown sugar
• 1 teaspoon ground black pepper 1 teaspoon ground black pepper
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 18g, 12g
• Carbohydrates (total, sugars): 4g, 2g
• Protein: 26g
• Fiber: 0g
• Salt: 1.2g

Preparation

1. 1.
   In a bowl, combine the coconut milk, soy sauce, lime juice, minced garlic, grated ginger, brown sugar, black pepper, paprika, turmeric powder, and salt.
2. 2.
   Add the chicken cubes to the marinade and mix well to ensure all the chicken pieces are coated. Cover the bowl and refrigerate for at least 2 hours, or overnight for best results.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the marinated chicken onto the soaked bamboo skewers, dividing them evenly.
5. 5.
   Place the skewers on the preheated grill and cook for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
6. 6.
   Remove the skewers from the grill and let them rest for a few minutes before serving.
7. 7.
   Serve the Marshallese Grilled Chicken Skewers hot with coconut rice and a tropical salad.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Lime juice — Freshly squeezed lime juice is recommended for the best flavor.
• Ginger — Use fresh ginger for a more vibrant taste. Peel the ginger before grating.

Tips & Tricks

• Soaking the bamboo skewers in water before grilling prevents them from burning.
• Baste the skewers with the remaining marinade while grilling for extra flavor.
• For a spicier version, add a pinch of cayenne pepper or chili flakes to the marinade.
• 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.
• Serve the skewers with a squeeze of fresh lime juice and a sprinkle of chopped cilantro for added freshness.

Serving advice

Serve the Marshallese Grilled Chicken Skewers as a main course alongside coconut rice and a tropical salad. Garnish with fresh cilantro and lime wedges for an extra burst of flavor.

Presentation advice

Arrange the skewers on a platter, placing them diagonally for an appealing visual presentation. Sprinkle some chopped cilantro over the skewers for a pop of color. Serve with coconut rice in a separate bowl and the tropical salad on the side.