Coconut Chicken Skewers

🐓 Ingredients

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

These coconut chicken skewers are so quick and easy to make, in just a few steps:

Step 1

Add the chicken to a dish that can be sealed, and pour over the ingredients for the coconut 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).

Step 2

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:

Broccolini slaw

Tropical mango slaw

Herbed roasted potato salad

Apple, fennel and radish salad

And don't forget a fun drink such as my cucumber mint mocktail or blueberry mocktail to go with your meal!

🍽 More tasty chicken recipes

Enjoy many tasty chicken recipes, from my pesto chicken risotto to my turmeric chicken soup and so many more. Some recent recipes to try out:

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