Chicken Skewers with Cambodian Kroeung Paste

Preparation info
  • Makes

    16 to 18

    • Difficulty


Appears in

By Diane Morgan

Published 2012

  • About

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.


  • lb/570 g boneless, skinless chicken thighs, trimmed of excess fat
  • ¾ cup/180


  1. 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.