Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Tikka curry paste used to season the chicken can be found in Asian markets, but any mild Indian curry paste can be substituted. Ingredients:
1/2 cup (packed) fresh mint leaves |
1/2 cup (packed) fresh cilantro |
1 tablespoon fresh lemon juice |
2 1/2 teaspoons minced fresh ginger |
1 jalapeño chili, seeded, minced |
2 tablespoons (or more) plain yogurt |
1/2 cup plain yogurt |
3 tablespoons tikka paste or mild curry paste (such as patak's) |
1 tablespoon olive oil |
2 garlic cloves, minced |
2 teaspoons minced fresh ginger |
1/4 teaspoon cayenne pepper |
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes |
butter lettuce leaves |
1/2 small english hothouse cucumber, halved lengthwise, thinly sliced crosswise |
2 limes, cut into wedges |
Directions:
1. For chutney: Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
2. For chicken: Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
3. Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
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