This week’s recipe is inspired by the Singapore Sling, a Southeast Asian cocktail made with two ingredients we thought could also work well on meat: cherry liqueur and lime juice. We were right. The marinade is incredibly simple because the only other ingredients are a yellow curry paste — essentially 20 Thai flavors all sold in one little jar and to round things out — and coconut cream from a can. These four ingredients, plus a little salt, do great things for kabobs.
The result is slightly charred, juicy meat, with perfectly cooked onions and peppers. You could serve this up with rice, noodles, or peanut sauce, but they’re so good, we eat them plain.
TIP: We here at Cooking With Booze like show you how to use booze in your cooking, and just as we’re nose-to-tail eaters, we’re use-every-drop-and-then-some boozers. When we make kabobs, we soak our skewers in an old 750 mL beer bottle (make sure it’s a clean old bottle). Once we’re ready to assemble our kabobs we gently tap the side of the bottle and the one or two skewers will float up through the neck. It’s an ingenious way to soak your skewers so they won’t ignite on the grill.
Singapore Sling Chicken Kabobs
1 can (14 oz.) coconut cream
¼ cup curry paste
¼ cup cherry liqueur
juice of 1 lime
1 Tablespoon of salt
2 chicken breasts, cut into 2-inch cubes
1 red onion, cut in kabob-sized portions
different colors of bell peppers, cut the same size as your other shit
Combine the marinade ingredients and place in a freezer bag. Place the chicken, onion, and peppers in the freezer bag and shake to evenly coat the pieces with the marinade. Place in the refrigerator for 30-90 minutes.
Thread the meat, onion, and peppers on skewers that have soaked for at least 30 minutes.
Set up your charcoal or gas grill for medium-high-heat direct grilling.
Grill the skewers over medium high heat for 15-20 minutes, rotating often. Remove to a plate, let sit for five minutes, then enjoy.