Yogurt-Marinated Chicken Kebabs with Basmati Rice and Cucumber Raita
For more from Stephanie, check out her blog, onioncloute.
These kebabs were inspired by the flavors of chicken tikka masala, the ubiquitous American-diner-pleasing Indian restaurant standard. In this approach, the ‘sauce’ is turned into a marinade, in which the chicken becomes unbelievably tender and the vegetables take on a subtle Indian flavor profile.
For the Kebabs:
Ingredients
8 wooden skewers
4 boneless chicken thighs, cubed
cherry tomatoes, button mushrooms, red onions, cut to be roughly equal in size
1 c. greek yogurt
2 Tbs. tomato paste
1 Tbs. garam masala
1 tsp. each: ground mustard, curry powder, coriander, cumin, salt, and pepper
1 clove garlic
juice of 1/2 a lemon
Directions
Combine the marinade ingredients, and add the chicken. Marinate for at least 30 minutes and up to 24 hours.
Preheat a gas grill on high for 15 minutes; or start the fire for a charcoal grill, and allow the grill to heat up.
Load up the marinated chicken onto half of the skewers. With the remaining skewers, alternate the vegetable ingredients until each skewer is full. Lightly roll the vegetable skewers in a little of the marinade.
Grill kebabs for ten minutes on each side. Serve over basmati rice with cucumber raita.
Cucumber Raita
Ingredients
1 c. greek yogurt
1/2 an english cucumber, thinly sliced
1 T. onion, thinly sliced
1 tsp. cumin seed, lightly crushed
1 T. fresh mint, chopped
Directions
Combine all ingredients and allow to sit for at least 20 minutes before serving.
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Stephanie Lebow
Stephanie Lebow comes to the River City by way of the Star City. She can usually be found helping women start their own businesses; maintaining her food blog, onioncloute; or rolling in the dough with Pizza Tonight.
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