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Ingredients for 24 skewers:


1/3 cup vegetable oil

1/3 cup packed fresh cilantro leaves

¼ cup fresh lime juice

¼ cup tamari soy sauce

6 slices peeled fresh ginger

8 cloves garlic, smashed and peeled

1-1/2 tablespoons sugar

1 tablespoon ground cumin

½ teaspoon hot chili powder


4 halves boneless, skinless chicken breasts


Dipping Sauce

5 ounces roasted, unsalted peanuts

2 slices peeled fresh ginger

1 clove garlic, smashed and peeled

2 teaspoons sugar

½ teaspoons crushed red peppers

4 teaspoons tamari soy sauce

1 tablespoon rice wine vinegar

1 cup warm water

5 teaspoons fresh lime juice




Combine all the ingredients in the work bowl of a food processor.  Pulse for 15 seconds, then run for 30 seconds or until the marinade is relatively smooth.



Trim any remaining fat from the breast halves.  Turn them over and remove the cutlet portion and scrape down on either side of the tendon embedded in this piece.  Cut the breast with the grain into ½” thick slices.  There will be 6 slices per breast including the cutlet portion.


Center each breast slice between sheets of wax paper and flatten them to ¼” thick with a glancing blow from a meat tenderizer or rolling pin.


Place the meat strips in a shallow container and pour the marinade over them, shaking the container to make sure each piece is coated.  Cover and marinate 5 hours at room temperatuare or refrigerate overnight.


Thread the meat strips on 9-12” skewers that have been soaked in cold water. Grill or broil (4” from the flame) the kebabs about 4 minutes, until cooked through.


Dipping Sauce:

Combine all the ingredients except the water and lime juice in the work bowl of a food processor.  Process until smooth, then gradually add the water through the feed tube with the machine running.  Turn the sauce into a shallow serving dish and stir in the lime juice.  Pass this sauce with the chicken kebabs.