Tamarind aioli with spiced coconut chicken kebabs

Chicken second courses Turkish cuisine

Inspired by an unexpected gift of fresh turmeric from a client’s garden, I decided to make a spice rub for chicken. I wanted something conducive to dipping in aioli, so went with kebabs, marinating in not only yogurt, but also fragrant coconut milk. Bright and sour, tamarind paste aioli is perfectly matched with the aromatic spiced chicken. By only marinating the chicken, broiled dates, zucchini and onion provide a balance in flavor; they contrast the aromatic chicken and zesty aioli with their natural sweetness. - gingerroot <br />