Are you grilling yet? If not, you’re missing out! It has been so nice in the hot weather we’ve had here in Seattle to cook everything outside of our kitchen. The thought of turning on our oven or stove makes me cringe. We’ve been surviving on salads and grilled creations (and ice cream and frappuccinos) during this ridiculous heat wave. Temperatures hit 97 on Sunday! I don’t live here for that kind of heat! It’s just another reminder of the effect our lifestyles are having on our beautiful little planet. There’s so much more we need to do and even more we need to stop doing.. On to thai chicken kabobs!
We’ve made some pretty delicious kabobs already this summer including one of my favorites: Spicy BBQ Shrimp. All you need is a good marinade recipe, your favorite meat, a few fruits or vegetables and some skewers. This recipe for Thai Chicken Kabobs was inspired by a can of coconut milk that had been sitting in our cupboard for far too long. Mixed with other thai flavors like curry paste and ginger and you transform a boring chicken breast into something wonderful.
As we near the end of July (crazy) and stores are already pulling out the back to school stuff (even crazier) I can’t help but feel like I haven’t taken time to notice that it’s even summer! I’m currently 8 days away from my due date with our first baby and my mind has been so fixated on that date that I’ve failed to even notice summer. And with a newborn coming soon I’m sure I’ll fail to take advantage of the rest of summer as I’ll be inside learning what it means to be a mom! I’m happy to make this trade off, but I look forward to future summers of hiking and camping and backpacking and swim lessons and beaches and everything else I love about summer.
I hope you’re taking advantage of this wonderful season (if you’re in the same hemisphere of course) otherwise, happy fall, winter, or spring! Or just winter? Someone solve that puzzle for me…
Get ready to get a little messy, these thai chicken kabobs are worth it. Set up your kabob building station with everything you need so you aren’t waving your saucy raw chicken fingers all over the kitchen looking for a board to put them on. Once you’ve built your skewers save the rest of the marinade to use as a basting sauce while they cook on the grill. This is crucial!
You might be wondering what you could accompany these kabobs with. Well! Chet and I made this recipe with Thai Coconut Quinoa which had similar flavors and spices. It was delicious, but you could make a simple coconut rice, your favorite thai style noodle dish or just a bunch of stir fried veggies. If you’re like us and don’t want to turn on your oven, go with a thai themed salad like this Chopped Thai Salad with Sesame Garlic Dressing from Pinch of Yum (love them!)
What to Bring to the Store
In order to reduce your packaging waste, bring the following reusables with you the store:
- 2 reusable produce bags for your bell peppers and cilantro
- 1-2 reusable bulk spice bags (or reuse a small plastic baggie) for any spices you don’t have on hand
And of course, bring your reusable grocery bags!
Waste Meter – 4!
This thai chicken kabob recipe doesn’t produce much waste at all, which is why it gets a 4 out of 5 on the waste meter! I noticed last week at the grocery store that the styrofoam tray the chicken breasts come on is compostable! Score for us here, but if it doesn’t mention it then you’ll need to toss it along with the plastic it’s wrapped in. Here’s what to do with the rest:
Recycle: Coconut Milk Can, Curry Paste Jar (once emptied)
Compost: Chicken Tray (if you can), Garlic Peels and Pepper Leftovers
Trash: Chicken Packaging (if not compostable)
- 4 medium boneless skinless chicken breasts
- 1 1/4 cup light coconut milk
- 1 tbsp thai red curry paste
- 2 tsp dried cumin
- 1 tsp salt
- 2 tbsp light brown sugar
- 1 clove garlic, minced
- 2 tbsp soy sauce or amino acids
- 1/4 tsp ground ginger
- pinch of cayenne
- 2 red bell peppers, cut into cubes
- Cut the chicken into 2" cubes. Whisk all remaining ingredients (minus the bell pepper) together in a small bowl.
- Transfer the sauce mixture into a large tupperware or freezer bag, then add the cubed chicken. Let marinade for 1-2 hours. Meanwhile cut the red bell peppers into large pieces.
- Prepare a gas grill for medium-high heat. Brush the grill grates with oil.
- Build the kabobs starting with 1 piece of bell pepper followed by 1 piece of chicken and so on. Save the remaining marinade for basting.
- Place the kabobs onto the grill directly over the heat. Cook 15-20 minutes or until cooked through, rotating every few minutes and basting with remaining marinade.
- Serve immediately.
- If you're using wooden skewers, allow them to soak for 20 minutes to prevent them from burning on the grill.