Making Franken Food

These Thai chicken skewers were born from my love of cooking with left over food and coming up with new and inventive dishes. My wife has cutely labeled this as ‘Franken-Food’. So this really isn’t an authentic Thai dish, in fact I have no idea if something like this even exists in Thailand.

So how did this dish come about? I decided to cook up some Keto khao man gai or chicken rice, a Thai favourite. And to go with the chicken rice there was a sauce that was made, a dipping sauce. This sauce is what I had left over after eating the chicken and the cauliflower rice. So I thought what better way to use that sauce than as a marinade for some chicken skewers.

The skewer illusion

The skewer in this recipe is more for show than anything. That’s also because I don’t own a BBQ or outdoor grill. You could use the oven but I find that pan fried skewers are far juicier and tastier. I prefer to finish them on the stove right at the end. Yes, click here to buy that papad jali or stove top grill. Now let me explain why the pan is better. It all starts with any marinade falling off or any juices dripping down while cooking. In the oven it will flow away but in the pan it reduces and gets concentrated and coats the meat far better. On the grill I feel this is compensated with the flavour of the charcoal. In the oven it just comes out meh.

So pan fry these bad boys!

Nutrition Info (Per serving)

Calories: 204
Net Carbs: 1g
Carbs: 1g
Fat: 12g
Protein: 20g
Fiber: 0g

This recipe makes 6 servings. One serving = 1 Skewer. Get this recipe on myfitnesspal.