Steps to Make Perfect Street Food Thai Chicken Skewers

Hello everybody, it's John, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, Steps to Prepare Super Quick Homemade Street Food Thai Chicken Skewers. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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Many things affect the quality of taste from Street Food Thai Chicken Skewers, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Street Food Thai Chicken Skewers delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Street Food Thai Chicken Skewers is 4 Servings. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this recipe, we must first prepare a few ingredients. You can have Street Food Thai Chicken Skewers using 10 ingredients and 11 steps. Here is how you can achieve that.

Very popular snack sold by street vendors all around SE Asia. I’m traditionally using Chicken Thighs as the brown meat texture is widely used plus it tends not to go dry like breast can. You can use pork instead of Chicken. In Thai it’s called Mū Ping (Moo Ping)

Ingredients and spices that need to be Take to make Street Food Thai Chicken Skewers:

1. 6-8 Chicken Thighs
2. 2 Teaspoons Thai Spice (see pic)
3. 2 Teaspoons Chinese 5 Spice
4. 2 Teaspoons Lemongrass purée
5. 1 Teaspoon Smoked Paprika
6. 2 Teaspoons Soy Sauce
7. 2 Teaspoons Sweet Chilli Sauce
8. 1 Dessert spoon of sugar
9. Salt & Pepper to season
10. 2 Teaspoons Red or yellow food colouring (optional)

Instructions to make to make Street Food Thai Chicken Skewers

1. Skin the chicken thighs and trim any excess fat
2. The thighs contain a single bone, using a sharp knife remove the bone taking care not to leave to much meat behind.
3. Dice the boneless thighs into similar sized cubes to ensure they all cook at the same rate.
4. I am making 2 styles today, so I’ve divided the chicken into 2 separate bags. I use bags because it’s easier to massage in the marinade plus it keeps all the aroma in.
5. The first bag I’ve added, Chinese 5 Spice, sugar, red food colouring, Soy Sauce, Smoked Paprika, Salt & Pepper.
6. The next bag has Thai Spice, Lemongrass, sugar, yellow food colouring, Salt & Pepper
7. Massage the marinade into the meat thoroughly with both and refrigerate for around 2 hours, massaging the mix every 30 minutes to really get the flavours into the meat.
8. I’m using traditional bamboo skewers but you can create party canapés by using cocktail sticks. Fill the skewers with the chicken leaving space to hold one end for turning when cooking and of course eating.
9. Preheat a pan to medium heat, I do not use oil as I have a nonstick pan. Lay the skewers in the pan and place a lid on top, this helps the cooking process with the steam created. Turn the kebabs every couple of minutes to get all over even cooking.
10. In all the kebabs will take 10 minutes to cook. Test one cube by removing it and cut it in half to ensure it’s cooked thoroughly
11. That’s it, you are ready to serve, eaten as a snack or with rice, you can use Sweet Chilli Sauce or Plum Sauce is nice. Enjoy !

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