by gingerroot
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AntoniaJames's Testing Notes:
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Expand1 large garlic clove, minced Ask a question about this ingredient
Salt Ask a question about this ingredient
1 large egg yolk, room temperature Ask a question about this ingredient
3 tablespoons extra virgin olive oil, measured into a small container with a spout Ask a question about this ingredient
1/2 cup canola or vegetable oil Ask a question about this ingredient
1/2 lime, cut into two wedges Ask a question about this ingredient
3/4 teaspoons tamarind paste (I used Neera’s brand – tamarind fruit without pulp or seeds) Ask a question about this ingredient
2-3 teaspoons fresh cilantro, finely chopped Ask a question about this ingredient
Using a paring knife, make two shallow crosswise slits, about ½ inch apart, in each lime wedge. This will ensure you will get the most juice out of each wedge when squeezed. Set aside.
Ask a question about this stepPlace garlic and a good pinch of salt in a metal bowl (if you have one with a rubber bottom, use it. It will help stabilize your bowl as you whisk). Mash mixture into a paste using a pestle. Add yolk and begin whisking vigorously till thickened. Squeeze one of lime wedges into bowl, continuing to whisk until smooth and combined. Slowly add olive oil, a drop or two at a time, making sure to emulsify before each addition. As you continue to add and whisk, if your aioli is thick and holding together, you can begin to add in a more continuous stream until you’ve added all the olive oil. Repeat with canola oil until all has been added and mixture is thick. Fold in tamarind paste, tasting and adding more lime juice as needed. Fold in cilantro to taste. Transfer to a small jar with a tight fitting lid and refrigerate until needed. Use within a few days.
Ask a question about this stepFor Spice Paste Ask a question about this ingredient
1 teaspoon whole coriander seeds Ask a question about this ingredient
1/2 teaspoon whole cumin seeds Ask a question about this ingredient
1/4 teaspoon whole fennel seeds Ask a question about this ingredient
1 1/4 teaspoon freshly grated turmeric (my piece was about 1 ½ in, a little wider than my pinky) Ask a question about this ingredient
2 medium to large garlic cloves, peeled and chopped Ask a question about this ingredient
Pinch cayenne, to taste Ask a question about this ingredient
++++++++++++++++++++++ Ask a question about this ingredient
For Chicken, Vegetables and Dates Ask a question about this ingredient
1 3/4 pound skinless boneless chicken thighs (preferably organic), cut into 1½-2 inch pieces Ask a question about this ingredient
1/2 teaspoon salt Ask a question about this ingredient
1/2 lime, cut into two wedges, each with two crosswise slits as described above Ask a question about this ingredient
1/4 cup Greek yogurt Ask a question about this ingredient
1/2 cup coconut milk (shake can before opening) Ask a question about this ingredient
1 medium zucchini Ask a question about this ingredient
1 medium onion Ask a question about this ingredient
6 Medjool dates, pitted Ask a question about this ingredient
FOR SPICE PASTE: Using a mortar and pestle, combine coriander, cumin, and fennel and crush until coarsely ground and fragrant. Add grated turmeric, chopped garlic and pinch (or two) of cayenne to taste. Grind until combined into a paste. Set aside.
Ask a question about this stepMARINATING CHICKEN: Place chicken in a glass container large enough for marinating, the kind with a silicone sealing lid if you have one (Glasslock). Season chicken with salt and juice from the lime wedges; use your hands to toss pieces and evenly coat. Wash your hands. Using a rubber spatula, scrape spice paste from mortar and add to chicken. Add yogurt, coconut milk and mix thoroughly with spatula, stirring to coat. Cover and refrigerate for two hours.
Ask a question about this stepPREP VEGETABLES: Peel and trim ends off onion. Cut onion in half. Slice each half into thick wedges. Remove the smallest, innermost layer from each wedge and reserve for another use. Separate each wedge into two pieces (see photo). This will make it easier to thread on skewers. Set aside.
Ask a question about this stepTrim ends from zucchini. Thickly slice, and then cut each slice in half. Set aside.
Ask a question about this stepSlice each pitted date in half crosswise. Set aside.
Ask a question about this stepMAKE KEBABS: Preheat broiler. Prepare 10-12 metal skewers and broiling pan by lightly oiling with PAM or brushing with an oiled paper towel. Thread chicken, onion, zucchini and dates onto skewers as desired. I made alternating skewers with chicken /onion, chicken/zucchini, and chicken /date. Thread chicken and vegetables/dates separately if desired. Place kebabs on broiling pan and cook through until lightly browned, 8-12 minutes, turning each skewer every 3 minutes.
Ask a question about this stepCarefully remove chicken, vegetables and dates from skewers and arrange on a serving platter or shallow wide bowl. Serve immediately with Tamarind aioli and brown rice (if desired). Enjoy!
Ask a question about this stepThank you so much for your enthusiastic and thoughtful comments, AJ! I love the idea of marinating paneer in the coconut milk mixture as well as enjoying all of this in some homemade roti. Nothing makes me happier than having someone I really admire (as a person, as an accomplished cook/amazing baker) enjoy one of my recipes!
Thanks you, sdebrango! The sweet coconut subtly contrasts the sour tamarind in a delicious way. Actually the roasted dates with the aioli are pretty tasty as well.
Aww, thanks a! The feeling is mutual!!
Me too! This sounds amazing (just like everything you make!)
Thanks, hla! Same goes for you...I'd love to be a guest at your table!
Thanks, wssmom! I'd love to hear your thoughts if you make this!
LOVE tamarind!
Me too! Occasionally you'll encounter a tamarind tree here and I remember as a kid tasting the fruit right from the pod and loving it.
Thanks so much, TiggyBee! I love South Asian/Southeast Asian flavors and would be happy eating them everyday!
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When testing this recipe for my EP review, I had extra marinade, as I was cooking just for Mr. T and me. I used that for marinating cubes of paneer, then broiled them on skewers. Terrific! This is such a good recipe, on so many levels. We're having a lot of fun with fork-free meals, in which we wrap broiled, fried, etc. proteins + veggies with freshly made roti. This is simply perfect for that (and as I noted in my EP review, perfect for summer eating). I strongly encourage everyone to try it!! ;o)