Tamarind Aioli with Spiced Coconut Chicken Kebabs

Course Dressings and Sauces

Ingredients in this Recipe

1 1/4 teaspoon freshly grated turmeric (my piece was about 1 ½ in, a little wider than my pinky)
1 3/4 pound skinless boneless chicken thighs (preferably organic), cut into 1½ 2 inch pieces
1 large egg yolk, room temperature
1 large garlic clove, minced
1 medium onion
1 medium zucchini
1 teaspoon whole coriander seeds
1/2 cup canola or vegetable oil
1/2 cup coconut milk (shake can before opening)
1/2 lime, cut into two wedges
1/2 teaspoon whole cumin seeds
1/4 cup Greek yogurt
1/4 teaspoon whole fennel seeds
2 3 teaspoons fresh cilantro, finely chopped
3 tablespoons extra virgin olive oil, measured into a small container with a spout
3/4 teaspoons tamarind paste (I used Neera’s brand – tamarind fruit without pulp or seeds)
For Chicken, Vegetables and Dates
Salt

See Full Recipe at Food52