Planning a barbecue? Elevate your grill game with this vibrant Balinese recipe, blending bold Southeast Asian flavors with fresh, tropical ingredients.
Balinese Minced Chicken Skewers with Cucumber-Papaya Salad
Serves 4 | Prep time: 30 minutes + 1 hour marinating
- 2-3 cm ginger root
- 1 garlic clove
- 150 g fresh coconut flesh
- 1-2 tsp Thai red curry paste
- 500 g minced chicken
- 1-2 tsp brown sugar
- 1 papaya
- 1 cucumber
- 50 g peanuts
- 1 handful Thai basil
- 2-3 tbsp Thai fish sauce
- Juice of 1 lime
- 6 lemongrass stalks (sereh)
- (Coconut) oil
Instructions
- Peel and finely chop the ginger and garlic. Grate the fresh coconut. Combine with the curry paste, minced chicken, a pinch of salt, and 1-2 tsp brown sugar. Mix well, cover, and marinate in the fridge for at least 1 hour to develop flavors.
- Meanwhile, peel and halve the papaya, remove seeds, and dice the flesh finely. Peel the cucumber, halve lengthwise, scoop out seeds, cut into 6-7 cm pieces, and thinly slice. Roughly chop the peanuts. Pick Thai basil leaves. Whisk fish sauce, lime juice, 1 tsp brown sugar, and salt for the dressing. Toss with papaya, cucumber, peanuts, and basil. Set aside.
- Halve lemongrass stalks lengthwise. Divide chicken into 12 portions, shape into ovals, and press firmly onto lemongrass skewers. Brush lightly with oil. Grill over medium-hot barbecue for about 10 minutes, turning occasionally, until browned and cooked through.
Enjoy your meal!
Craving more BBQ inspiration? Check out the August issue of Santé for additional recipes.
Recipe and image: Beautiful Images/Stockfood
