Tandoori Ranch Chicken Kebabs #RSC |
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Prep Time: 360 Minutes Cook Time: 10 Minutes |
Ready In: 370 Minutes Servings: 4 |
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Ready, Set, Cook! Hidden Valley Contest Entry. Easy and exotic appetizer/main dish. You can grill or broil; serve with rice pilaf as a main dish or with a tasty curry dip as an appetizer (yield 8 servings as an appie). If you like it really spicy use a hot type of curry powder or add some cayenne pepper, remembering that the yogurt cools the heat. Ingredients:
1 1/2 lbs boneless skinless chicken breasts |
2 various colors bell peppers, cut into chunks |
1 large fresh lemon, cut into wedges |
1 1/2 cups coarsely chopped shallots or 1 1/2 cups red onions |
wooden skewers, soaked or metal skewer |
1/2 cup thick greek yogurt |
1/4 cup hidden valley® original ranch® dressing |
2 tablespoons fresh lemon juice |
1 tablespoon minced fresh chives |
1 teaspoon curry powder |
1 teaspoon sweet paprika |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground coriander |
1/2 cup thick greek yogurt |
2 teaspoons fresh lemon juice |
1/2 teaspoon curry powder |
1/2 teaspoon hidden valley original ranch seasoning mix |
Directions:
1. Flatten chicken between sheets of plastic wrap with meat mallet or heavy rolling pin to about 1/4-1/2 inch thick; cut into strips as wide as your thumb.
2. Mix yogurt, ranch dressing, lemon juice, chives, curry powder, paprika, cinnamon and ground coriander together in a bowl until smooth.
3. Place chicken and marinade into a ziplock bag, remove all air, and work marinade around the chicken strips.
4. Refrigerate chicken in marinade at least 6 hours or overnight.
5. Thread chicken and vegetables and a lemon wedge onto skewers and grill over medium hot coals for 8-10 minutes, turning once. May use broiler if you like.
6. Serve hot with rice pilaf as a main dish or curry dip if serving as appetizer. To prepare dip, whisk dip ingredients together and refrigerate for about an hour before serving.
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