Directions
In a large bowl, whisk together coconut milk, cumin, coriander, brown sugar, garlic powder, chili flakes, shallots, curry powder, soy sauce, ginger, lime juice and zest, salt and pepper (if using) until smooth.
Transfer mixture to a large, re-sealable plastic bag and add cubed chicken.
Seal bag and refrigerate for 2-4 hours, or overnight.
Once chicken has had a chance to marinate, thread meat onto skewers and set remaining marinade aside.
Heat your grill or griddle to medium-high heat and cook skewers, rotating frequently and brushing with marinade, until completely cooked through.
Transfer skewers to serving plates, garnish with fresh cilantro and serve immediately!
- Calories: 220
- Carbs: 6.4 g
- Fat: 5.4 g
- Protein: 26.8
- Sodium: 761.2 mg
- Sugar: 2.6 g
