Prepare the Marinade:
In a medium bowl, mix the mango puree, lime juice, olive oil, garlic, chili, cumin, salt, and pepper. Stir until well combined.
Marinate the Chicken:
Add the chicken chunks to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).
Grill the Skewers:
Preheat your grill or grill pan to medium-high heat. Lightly oil the grates. Grill the skewers for 10–12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
Optional Glaze:
For extra punch, brush the skewers with a mixture of mango puree and chili sauce during the last minute of grilling.
Serving and Storage Tips:
Serving Suggestions: Serve hot with coconut rice, a side of lime wedges, and a fresh cilantro garnish. They also go well with flatbreads or a mango salsa.
Storage: Store leftover skewers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or microwave.
Variations:
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Vegetarian Version: Substitute chicken with firm tofu or paneer cubes. Marinate and grill as directed.
