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Chicken Skewers with Cambodian Kroeung Paste
- Makes
16 to 18
Skewers - Difficulty
Medium
By Diane Morgan
Published 2012
If you make the flavoring paste in advance—say, on a relaxed weekend day—it takes only a minute to cut up the chicken, toss it with the paste, and marinate the meat. Although skewers are always fun for a family meal—a good excuse for eating with your fingers—keep this recipe in mind as an appetizer for summer entertaining, too.
Ingredients
1¼ lb 570 g ¾ cup 180
Method
- Cut the chicken thighs lengthwise into strips ¾ in/2 cm wide and about ¼ in/6 mm thick. (At the thickest part of the thigh, you may need to cut the chicken crosswise in half in order to get uniformly thick pieces.) Place the chicken in a bowl and rub it with the paste until evenly coated. Cover and marinate in the refrigerator for at least 2 hours or up to 8 hours.
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