Grilled Curry Chicken Kebabs Recipe
This curry flavored chicken kebabs will definitely top your list of favorite appetizers even if you are not a fan of curry. Though it is optional adding lemon juice to the marinade gives a zesty touch which will leave a pleasing after taste in your mouth. Curry marinade has the strong smell but flavor will be mild. So add as many spices as you want to give it a kick. Try this once; it might change the way you feel about curry.
Preparation time: 35 minutes (marinating time included)
Cooking time: 12 minutes
3 skinless and boneless chicken breasts
2 tablespoons olive/vegetable oil
1 tablespoon lemon juice (freshly squeezed)
Salt to taste
1 tablespoon grated ginger
1 tablespoon minced garlic
½ teaspoon turmeric
1 teaspoon curry powder
½ teaspoon cayenne pepper
1 medium sized onion (finely chopped)
1 teaspoon soy sauce
½ cup plain yogurt
Rinse chicken breasts under running water; using paper towels dry off excess. Cut into 1-2 inch chunks; set aside.
Add 1 tablespoon of soy sauce, 2 tablespoons olive oil, 1 tablespoon lemon juice, Salt, grated ginger, minced garlic, ½ teaspoon turmeric, 1 teaspoon curry powder, finely chopped onion, ½ teaspoon cayenne pepper and ½ cup plain yogurt to a medium bowl; stir to combine all the ingredients well.
Add chicken pieces to marinade; toss to coat well and refrigerate it for at least 30 minutes. Allow it to marinate overnight for best results.
Preheat grill to high heat; lightly coat the grate with oil.
Take marinated chicken out of refrigerator; discard the marinade; thread chicken pieces onto skewers; push them together; distribute pieces evenly between 8 skewers; Place skewers on the hot grill; cook for 7-8 minutes, flipping chicken once after 3 minutes until both sides browned and chicken cooked through.
Remove from the grill; slide them off the skewers to a serving platter; garnish with lemon wedges and onion rings; serve hot with a bowl of chilled cucumber and mint salad dressed with yogurt; accompanied by mango chutney.
For Yogurt, cucumber & mint salad, add 1 cup Greek yogurt, ½ tablespoon fresh lemon juice, ¼ teaspoon ground cumin, ½ cup finely chopped fresh mint leaves, ½ teaspoon minced garlic (1 medium sized garlic clove – minced), ½ cup sliced cucumber to a bowl; stir until ingredients combines well. Season it with salt and pepper. Keep in the refrigerator for 30 minutes before serving; it goes well with almost all the snacks and appetizers.
Notes & Tips:
You may use turkey, beef or pork for this recipe.
Soak wooden skewers in water for 30 minutes before grilling.
Any part of the chicken can be used for this recipe.
For easy clean up use a zip lock bag to marinate chicken.
Grilling time varies according to the thickness of the chicken.
Use mayonnaise/coconut milk/heavy cream in the place of yogurt if you are sensitive to it.
Instead of cubing it you can use full breasts or tenders.