Grilled Lemon Turmeric Chicken Skewers with Spiced Coconut Cabbage Slaw

Ingredients

• •1.5 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• •1/4 cup fresh lemon juice
• •2 tablespoons olive oil
• •1 tablespoon ground turmeric
• •1 teaspoon ground cumin
• •1 teaspoon smoked paprika
• •2 cloves garlic, minced
• •1 teaspoon salt
• •1/2 teaspoon ground black pepper
• •Wooden or metal skewers
• •2 cups shredded green cabbage
• •1 cup shredded purple cabbage
• •1 large carrot, grated
• •1/4 cup fresh cilantro leaves, chopped
• •1/2 cup unsweetened shredded coconut, toasted
• •1/3 cup coconut milk
• •2 tablespoons lime juice
• •1 tablespoon honey or maple syrup
• •1 teaspoon ground ginger
• •1/2 teaspoon ground chili powder
• •1/4 teaspoon salt

Instructions

1. 1

   In a large bowl, whisk together lemon juice, olive oil, turmeric, cumin, smoked paprika, minced garlic, salt, and pepper to create the marinade.

2. 2

   Add the chicken pieces to the marinade and toss to coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.

3. 3

   If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.

4. 4

   Thread the marinated chicken pieces onto the skewers, ensuring they are evenly spaced for even cooking.

5. 5

   Preheat a grill or grill pan to medium-high heat. Cook the skewers for 3-4 minutes on each side, or until the chicken is browned and cooked through.

6. 6

   While the chicken cooks, prepare the slaw by combining green cabbage, purple cabbage, grated carrot, chopped cilantro, and toasted coconut in a large mixing bowl.

7. 7

   In a small bowl, whisk together coconut milk, lime juice, honey, ground ginger, chili powder, and salt to make the slaw dressing.

8. 8

   Pour the dressing over the slaw and toss until evenly coated.

9. 9

   Serve the grilled chicken skewers with the spiced coconut cabbage slaw on the side, optionally garnished with extra cilantro or lime wedges.