Grilling Month: Staff Favorites – Meats

July is National Grilling Month and when the weather is this good it’s time to light up your grill. Grilling is one of the favorite summer activities and is the perfect time to step outside your comfort zone and try something new. Don’t you just love the sizzle of meat on the grill and smells of barbeque wafting through the neighborhood?

How about trying Chicken Tikka kebabs with coconut peanut sauce? Make sure you accompany the kebabs with some of the best vegetables for grilling like tomatoes, peppers, zucchini, onions, potatoes, asparagus and of course corn on the cob along with side items of your choice.

Serves 6

For the marinade,

Ginger and garlic paste – 1 1/2 tbsps.
Turmeric powder – 1/2 tsps.
Cumin powder – 1 tsp
Coriander powder – 2 tsps.
Smooth creamy peanut butter-2 tbsps.

For the tikka kebabs,

Chicken – 2lbs, skinless and boneless breast or thigh pieces, cut into small chunks
Wooden (soaked for at least one hour) or metal skewers – as needed

For the coconut peanut Sauce

Coconut milk-1 can (13.5 oz)
Smooth creamy peanut butter-3 tbsps.
Brown sugar, packed-4 tbsps.
Curry powder-2 tsps.
Fresh lime juice (approx. half a lime) – 4 tbsps.


Mix the marinade ingredients together in a large bowl. Add the chicken and toss to coat thoroughly. Cover tightly with cling wrap and refrigerate at least 1-2 hour to marinate.

Preheat grill on medium-high. While grill is preheating, heat a medium sauce pan on medium-low heat.  Add coconut milk, brown sugar, curry powder, lime juice, and peanut butter to the sauce pan and continuously stir until all of the ingredients have completely come together.  Turn off heat and pour sauce into a serving bowl.

Thread the chicken on each skewer, leaving 1/4? gap between each piece. Cook the skewers under the grill, turning occasionally, for 5-7 minutes or until golden and cooked through. Remove and keep warm covered in foil. Serve the chicken kebabs with the peanut sauce.

Enjoy your kebabs and remember to stay cool!

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