Curried Chicken Kebabs

• 1 teaspoon ground coriander
• 34 teaspoon ground cumin
• 2 teaspoons Madras curry powder
• 1 teaspoon turmeric
• 1 (14 ounce) can unsweetened coconut milk
• 1 tablespoon olive oil
• 12 tablespoon rice vinegar
• 12 tablespoon mirin
• 12 tablespoon honey
• salt & freshly ground black pepper
• 1 12 lbs boneless skinless chicken breasts, cut into 2-inch cubes
• 8 bamboo skewers, soaked in water for 1 hour

1. Place the coriander, cumin, curry and turmeric in a dry skillet and toast over low heat until fragrant, about 30 seconds.
2. Transfer the toasted spices to a large bowl with the coconut milk, olive oil, vinegar, mirin, honey and a hefty pinch of salt and pepper.
3. Whisk all the ingredients until well combined.
4. Add the cubed chicken and toss to coat well with the marinade.
5. Marinate in the refrigerator for 1 to 2 hours.
6. Prepare your gas or charcoal grill to medium-high heat.
7. Loosely thread the marinated chicken onto the skewers and season with salt and pepper.
8. Grill for about 4 minutes per side, or until browned and cooked through.
9. You can also cook the kebabs in a grill pan or 425 degree oven.

ground coriander, ground cumin, curry powder, turmeric, unsweetened coconut milk, olive oil, rice vinegar, mirin, honey, salt, chicken breasts, bamboo skewers

Taken from www.food.com/recipe/curried-chicken-kebabs-144065 (may not work)