Cooking List, pt. XXXIV : Indian Spiced Chicken Kebabs

• November
• 27

11:05 am Bird of a kind, Cooking List, Lunch Time, Spiced it up

Another one that made the list, mainly because the we ate kebabs all the times in England. I had not tried making it, so I guess I should keep this one, no?

I should really put a full stop on the list since it is getting out of hands hah hah…

INDIAN SPICED CHICKEN KEBABS

Ingredients
Cilantro-Mint Chutney

• 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

Chicken

• 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

• 24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
• Butter lettuce leaves
• 1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
• 2 limes, cut into wedges

Method
For chutney:

1. 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.)

For chicken:

1. 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.
2. 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.
3. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.