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Welcome!

I'm Christi, a Marketing & Branding Exec and Insta Chef. Here's the deal, I lost 90lbs, but I love food and eating, so I started cooking to reinvent my favorites into healthier alternatives. It's usually healthy, generally paleo-ish, sometimes Whole30. I will never be able to live without good cheese!

Chicken Tikka Kebabs with Cilantro Mint Sauce

Chicken Tikka Kebabs with Cilantro Mint Sauce

Ingredients:
2 Cans Unsweetened Coconut Milk, refrigerated overnight
5 Large Cloves Garlic, crushed
1 Tbsp. Turmeric
2 Tsp. Coriander
2 Tsp. Curry Powder
2 Tsp. Cumin
¼ Tsp. Ground Ginger
1/8 Tsp. Cayenne Pepper
Kosher Salt & Pepper
2 lbs. Boneless, Skinless Chicken Breasts
1 Cup Cilantro, chopped
¼ Cup Fresh Mint, chopped
1 Tbsp. Lime Juice

Instructions:

  1. The night before you want to eat these chicken skewers, make your marina
  2. Open one can of refrigerated coconut milk and carefully remove the solidified milk into a large bowl
  3. ¼ Cup + 2 Tbsp. of the water, thin out the milk solids with a whisk
  4. Add in garlic, turmeric, coriander, curry powder, cumin ginger, and cayenne. Whisk together and using a little cooking by feel, add in a little coconut water at a time to continue thinning the mixture. You want it to in between clumpy and runny.
  5. Season your chicken with a little kosher salt and cut into 1” cubes
  6. Reserve about ½ cup of the marinade in a separate container for basting on the grill
  7. Add your chicken to your marinade (do not use your hands without gloves otherwise they will get stained), and combine until chicken is completely coated. Cover and refrigerate overnight
  8. Now it’s time to make the sauce! Remove your coconut milk the same way we did in step 2, but put it in a blender instead of a bowl. Add in the lime juice, cilantro and mint along with ½ cup of the coconut water and blend on high. Add in more coconut water to thin the mixture, and season with salt and pepper to taste
  9. Preheat your grill to medium-high
  10. Soak your wooden skewers for 10 minutes (if using), and let drain on paper towel
  11. Using gloves (remember the staining) add your chicken evenly to the skewers
  12. Grill until cooked through, turning frequently, and basting when needed, about 10 minutes, or until the internal temperature is 165°F
  13. Serve with Cilantro & Mint Coconut sauce!

 

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