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Food blogger, Bella Bucchiotti of xoxoBella, shares a recipe for Thai spicy basil chicken skewers with cashew dipping sauce and gremolata topping.

Thai Spicy Basil Chicken Skewers with Cashew Sauce and Gremolata Topping

Course: Meals
Cuisine: Thai
Keyword: chicken, dairy free
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate: 12 hours
Total Time: 12 hours 40 minutes
Servings: 8
Calories: 663kcal
Author: Bella
Thai spicy basil chicken skewers are a flavour favourite. These Thai chicken skewers or kebabs as they’re also known are delicious. They go great with a dairy free skewer marinade and cashew dipping sauce. This Thai street food also has a gremolata topping.
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Ingredients

  • 10 chicken breasts thighs, or both
  • 1 Can coconut milk whole fat and reserve 1/3 cup of top layer for Cashew Sauce
  • 1 lime both zest and juice
  • 1/4 Cup basil leaves Thai or Holy
  • 1/4 Cup green onion
  • 1/4 Cup cilantro leaves
  • 1/4 Cup brown sugar
  • 1 Tsp. ginger grated
  • 1/2 Tsp. garlic powder
  • 1/8 Cup coconut aminos
  • 1/8 Cup rice vinegar
  • 1/4 Tsp. allspice
  • 1 Tsp. black pepper
  • 1 Tsp. Salt
  • 1/2 Tsp. sesame seeds
  • 1/2 Tbsp. sesame oil
  • 2 red peppers Thai variety
  • 1 Tsp. coconut extract

Gremolata Topping

  • 1/2 lime zest
  • 2 Tbsp. cashews roasted and chopped
  • 1 Tbsp. Basil Thai or Holy, chopped
  • 1 Tsp. sesame seeds

Cashew sauce

  • 1/2 Cup Water
  • 2 Tbsp. plant based butter
  • 1/2 Cup cashew butter
  • 1/3 Cup coconut milk reserved from the chicken marinade
  • 1 red pepper Thai variety and minced
  • 3 Tbsp. brown sugar packed
  • 2 Tbsp. coconut aminos
  • 2 Tbsp. rice vinegar
  • 1 Tsp. ginger grated
  • 1/2 Tsp. salt
  • 1/2 Tsp. pepper
  • 1/2 Tsp. garlic powder
  • 1/4 Tsp. allspice
  • 1 Tbsp. sesame oil
  • 1/2 lime juiced

Instructions

  • Open the can of coconut milk and reserve ⅓ cup of the coconut fat, set this aside, i t will be used for the cashew dipping sauce. Then pour the remainder of the coconut milk into a large bowl with a lid (plastic wrap or tin foil would also work).
  • In a blender or a food processor, add all of the remaining marinade ingredients (everything except the chicken) and blend until smooth.
  • Pour the blended ingredients into the bowl with the coconut milk and mix until combined.
  • Remove 3/4 of a cup of the finished marinade and set it aside, this will be used later to brush on the chicken while it cooks.
  • Cut your chicken into approx. 1 to 2” cubes and put all the chicken into the bowl with the marinade, mix together until the chicken is fully coated.
  • Cover the bowl and place in the fridge to marinate, for 2 to 24 hours.
  • When you are ready to grill, take the chicken out and thread pieces onto grill skewers, it is OK to pack them on tightly.
  • Preheat the grill on high heat.
  • Oil the grill grates then grill the chicken skewers for a few minutes on each side, each time you flip the skewers brush the side facing up with some of the reserved marinade.
  • Keep flipping and brushing the skewers every couple minutes. When your chicken has completed cooking (165 degrees F) remove from the grill and l et rest for 5 to 10 minutes.
  • Sprinkle the chicken with the Gremolata topping and serve with the cashew dipping sauce.

Gremolata Topping

  • Chop the Basil very fine, place i n a small bowl.
  • Add the sesame seeds.
  • Crush the roasted cashews into little pieces, add to the Basil and sesame seeds.
  • Zest ½ of a lime into the bowl.
  • Mix everything together with a fork until combined.
  • Sprinkle over the top of the chicken before serving.

Cashew Dipping Sauce

  • In a saucepan cook the water and butter until butter has melted.
  • Turn the stove to medium and add the remaining sauce ingredients to the saucepan. Whisk together until fully combined.
  • Cook the sauce, stirring occasionally, until i t has thickened. (This will take about 5 minutes).
  • Remove from heat, serve immediately. Sauce i s best served warm, but can be served room temperature.

Nutrition

Calories: 663kcal | Carbohydrates: 27g | Protein: 66g | Fat: 33g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 181mg | Sodium: 873mg | Potassium: 1463mg | Fiber: 2g | Sugar: 15g | Vitamin A: 1699IU | Vitamin C: 67mg | Calcium: 76mg | Iron: 5mg

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.