Name: Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney
Yield: Makes about 24
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; 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

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Indian-Spiced Chicken Kebabs with Cilantro-Mint ChutneyBrian Leatart

Tikka curry paste — used to season the chicken — can be found in Asian markets, but any mild Indian curry paste can be substituted.

Recipe information

Yield
Makes about 24

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

Preparation

For chutney:
Step 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:
Step 2
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.
Step 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.

TagsSkewer Indian South Asian Asian Chicken Breast Chicken Poultry Cilantro Herbs & Spices Mint Main Starter Dinner Lunch Gluten Free Nut Free Make Ahead Broil Bon Appétit

Recipe information

Ingredients

Cilantro-Mint Chutney

Chicken

Preparation

For chutney:

Step 1

For chicken:

Step 2

Step 3

Recipe notes