If you’re a fan of vibrant flavours and culinary fusions, then you’re in for a treat with Low-Carb South African Cape Malay Chicken Skewers. This mouthwatering dish combines the rich heritage of Cape Malay cuisine with a low-carb twist, making it perfect for those watching their carbohydrate intake while still craving bold flavours.
Cape Malay cuisine originates from the Cape Town region of South Africa and is heavily influenced by the Malaysian and Indonesian slaves who were brought to the Cape Colony during the 17th and 18th centuries. This unique culinary style blends aromatic spices, herbs, and flavours to create a tapestry of taste sensations that have become a staple in South African cuisine.
To prepare Low-Carb Cape Malay Chicken Skewers, you’ll need the following ingredients:
- 1 pound (450g) boneless, skinless chicken breasts, cut into chunks
- 2 tablespoons olive oil
- 2 tablespoons Cape Malay curry powder (available at specialty stores or online)
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 2 cloves of garlic, minced
- Juice of 1 lemon
- Salt and pepper to taste
- Wooden skewers, soaked in water for 30 minutes
To start, combine the olive oil, Cape Malay curry powder, cumin, coriander, turmeric, cinnamon, ginger, minced garlic, lemon juice, salt, and pepper in a bowl. Mix well to create a flavourful marinade.
Next, add the chicken chunks to the marinade and toss to coat them evenly. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, allowing the flavours to meld together.
While the chicken is marinating, preheat your grill or grill pan to medium-high heat. If using a grill pan, you may want to lightly grease it with olive oil to prevent sticking.
Thread the marinated chicken chunks onto the soaked wooden skewers, leaving a little space between each piece to ensure even cooking. Discard any leftover marinade.
Place the skewers on the preheated grill or grill pan and cook for about 8-10 minutes, turning occasionally, until the chicken is cooked through and nicely charred on the outside. Make sure the internal temperature of the chicken reaches 165°F (74°C) for safe consumption.
Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. This allows the juices to redistribute, ensuring a juicy and tender bite.
Low-Carb South African Cape Malay Chicken Skewers can be enjoyed on their own as a delicious protein-packed snack or served as a main course alongside a refreshing salad or low-carb side dish. The aromatic blend of spices, with the warmth of cinnamon, ginger, and turmeric, combined with the succulent chicken, creates a flavour explosion that is sure to tantalise your taste buds.
The beauty of this recipe lies not only in its incredible taste but also in its low-carb nature. By omitting starchy ingredients commonly found in traditional Cape Malay dishes, such as rice or potatoes, and focusing on lean protein and spices, you can savor the flavours of this culinary tradition while maintaining your low-carb lifestyle.
So, next time you’re looking for an exciting and flavourful dish, give Low-Carb South African Cape Malay Chicken Skewers a try. Transport yourself to the vibrant streets of Cape Town with every bite, and experience the magic of this fusion cuisine firsthand.
