An intriguing Chicken Kebab Recipe inspired by Oriental flavours.
Infused with the heat from green chilies, a contrasting sweetness of mango chutney and the subtle taste of Kafir lime leaves.
A Fusion of Flavours
The distinctive flavour of this dish is the use of Kafir lime leaves popularly used in Thai cuisine.
The leaves impart a very fresh taste, reminiscing of a Thai chicken curry so I thought of naming the dish ‘Thai chicken kebabs’.
There is a combination of South East Asian flavours , like Japanese miso paste, Indian sweet mango chutney and Thai kafir lime leaves.
Essentially the kebabs had an oriental under tone to it, which was the idea.
While choosing and putting all the ingredients I was not sure what the outcome would be. There were contrasting taste and texture of each ingredient used.
The bland taste and crunch of green papaya combined with the smoothness of minced chicken, while bringing the entire dish together were the sweet mango chutney, the heat from the chilies, the sourness from lemon juice and the nutty flavour of miso paste and the fresh aroma of kafir lime leaves.
Because of the many clashing flavours and textures, I was not feeling very optimistic. My first try was with a single piece of chicken
As with all my recipes, I do not buy any special ingredient to make a dish. I simply make do with what I have in the fridge and the cupboard. Rather than throw away the not so popular ingredients, I recycle or re purpose them in some way or form. This one turned out to be a success story ???? !
Why call it Thai
So as the story goes, I had asked my husband to buy few veges on this way back from work and what he buys are two large green papayas! ‘Mmmm men’ don’t know what he wanted me to do with them but I took upon the challenge anyway!
I love and make Thai green papaya and mango salad from time to time, which I had already made with one, however there was the other to go! That solved one problem which was that the dish had should have something to do with Thai flavours.
Luckily I had kafir lime leaves (thanks to a dear friend who was leaving Basel and gave the last few to me).
Armed with three major ingredients the rest just needed to be added on. I could have easily made a Thai chicken curry with green papaya, but the little nagging experimental cook in me was prodding for something new, and so came about the invention of my ‘Thai chicken kebabs’.