These coconut chicken skewers are a really fun evening meal for all the family. The marinade combines coconut cream, sweet paprika, coriander and garlic for lots of flavour that gives a nice hum but isn't too overpowering for kids or those that don't like too much spice.
And if the BBQ is calling you in the summer months, then my grilled herb turkey kabobs are another fun choice.
These chicken skewers have you covered for grilling or BBQing! They cook wonderfully both ways, so whether rain or shine you have an easy dinner the weather won't spoil.
Why this recipe is so good
- Full of flavour: the combination of spices and coconut cream is a lovely balance of flavours.
- Easy to make: the marinade takes very little time and then the oven or grill does the work for you.
- Kid-friendly: I think they will love the skewers and maybe eat the bell peppers too!
The marinade comprises ingredients that are mostly pantry staples. You will need:
- Coconut cream: the thick cream that is at the top of a can or tin of coconut milk. To get more of the cream rather than the runny liquid, have the can in the fridge (unopened) for an hour or two before using.
- Sweet paprika: this spice scores 0 on the SIGHI list, which is great as it gives lots of flavour. Smoked or hot paprika is off-limits, but the sweet version has a mild sweet tang that is perfect as a marinade. If you don't follow a low histamine diet, smoked paprika works too!
- Coriander: I know, I know, it's a love it or hate it herb. Personally I love it and have a fresh plant on my windowsill most of the time. This recipe uses dried coriander, but if you're not a fan then swap it out for an alternative such as thyme.
- Fresh ginger. Gives so much flavour and has reputed anti-inflammatory properties. Also warming for the colder months.
- Apple cider vinegar. For that acidic tang that balances out the coconut cream. If you prefer a vinegar that scores 0 on the SIGHI list, then swap out for white distilled vinegar.
- Pink Himalayan salt: don't under-estimate salt for upping your flavour! Pink Himalayan salt has a lovely mild taste that is less intense or sharp than regular table salt.
Step by step instructions
Add the chicken to a dish that can be sealed, and pour over the ingredients for the marinade. Use your hands or a spoon to fully coat the chicken. Set aside for your preferred time to marinate (see below for more on this).
Thread the chicken, bell peppers and zucchini onto the skewers and bake until the chicken is thoroughly cooked through.
Serve with slaw or other salads or sides of choice.
Prepping your skewers
To make these coconut chicken skewers one of the most important steps is prepping your wooden skewers. Be sure to soak them in water for at least thirty minutes or they may set alight. While firemen in your home may seem like a good thing for some of us ladies 😉 the actual house being on fire is most definitely not. No coconut chicken skewer is worth that . . .
How long to marinate
Ideally, these skewers would be left for an hour or two in the fridge to soak up the flavours of coconut and the spices.
For those that follow a low histamine diet, the Swiss Interest Group Histamine Intolerance suggests that meat and fish should be kept in the fridge to avoid bacteria beginning to form histamines and then cooked immediately. Making sure it is covered or wrapped helps avoid germs from entering the food from the air. I tend to use sealable glass containers for this. For those that would react to the histamine formation in an hour, you could just give the chicken a good stir through the marinade and cook straightaway. The flavour won't be as strong, but will still be tasty!
Suggestions for sides
Skewers are always on our table for summer BBQs, along with a selection of salads. A few you may like to try with these chicken kebabs:
More chicken recipes to enjoy
Enjoy many tasty chicken recipes, from tray bakes to soups and more. Some recent recipes to try out:
Coconut chicken skewers
For the chicken skewers
- 2 chicken breasts cut into chunks
- ½ zucchini sliced
- ½ red bell pepper cut into large chunks
For the marinade
For the slaw
- 50 g red cabbage finely diced
- 25 g white cabbage finely diced
- handful rocket / arugula diced
- 1 tablespoon fresh coriander diced
- 1 tablespoon extra virgin olive oil
- ½ teaspoon apple cider vinegar
- pinch black pepper optional
- pinch pink himalayan salt
- Add the chicken to a dish along with the marinade ingredients and combine well so that the chicken is fully coated. Cover and set aside in the fridge to the time of your preference.
- Preheat the grill to 200C and line a baking tray with parchment paper. Add your wooden skewers to a bowl of water and soak for at least ten minutes.
- Thread the chicken, red bell pepper and zucchini onto the skewers. The recipe should make 4 skewers.
- Grill for 20-25 minutes, or until the chicken is fully cooked. Temperature should be 165F and the chicken white throughout.
- While the chicken is cooking, make the slaw by combining all the ingredients in a bowl. If you don't follow a low histamine diet, you may like to use mayonnaise instead of the oil and vinegar.
- Fully stir and coat the chicken if marinating prior to cooking.
- Marinate to the time that suits you.
- If you prefer to stick to foods rated 0 on the SIGHI list, then you may want to swap out apple cider vinegar for white distilled vinegar.
- For those that prefer a more intense flavour, increase the amount of sweet paprika to your marinade.
Swiss Interest Group Histamine Intolerance (SIGHI) food compatibility list for histamineAll ingredients score 0 on the SIGHI list, with the exception of:
- garlic, which scores 1. The SIGHI list states that small amounts are usually well tolerated after cooking.
- apple cider vinegar, which scores 1.
- ginger, which scores 1. The SIGHI list states that small amounts are well tolerated.
- black pepper, which scores 2. The SIGHI list states small amounts are tolerated.
- red cabbage, which has a ? over whether it is a histamine liberator. Swap out for white cabbage if you have concerns.
- rocket / arugula isn't rated on the SIGHI list.