Ingredients
Method
- In a medium sized bowl, season the chicken breast chunks with a 1/2 teaspoon kala salt (or regular salt), black pepper and crushed garlic, mixing well to ensure everything is coated.
- Set aside for 30-60 minutes while you make the marinade.
- For the marinade, add all the ingredients (drained nuts, cheese, yogurt, cream, ginger, garlic, salt, oil, spices, and lemon juice plus cilantro & chili, if using) to a large food processor and blend on high for 30-60 seconds until everything is creamy and smooth.
- Pour marinade over the seasoned chicken chunks.
- Cover and let marinate in your refrigerator 4-8 hours or overnight, should time allow.
- When ready to cook, preheat your girl to 500*F and prepare your chicken kebabs.
- To do so, shake some of the marinade from the chicken pieces and skewer the chicken onto the pre-soaked skewers, leaving an inch or so of room at each end of the skewer so you can easily grab them when on the grill.
- Lightly grease your grill to avoid sticking then place the kebabs on the grill, turning every 2-3 minutes once char marks have formed until fully cooked (8-10 minutes).
- Serve immediately with dipping sauces, naan, and lime wedges.
Notes
Mint Yogurt Chutney
2 cloves roughly chopped garlic, toasted (see recipe below)
1/2 cup packed mint leaves, stems removed
1/2 cup packed cilantro leaves, stems removed
1/4 teaspoon kala salt**
1/2 teaspoon grated ginger
1/4 teaspoon salt
1/2 cup Greek yogurt
3 tablespoons water
**If you don’t have kala salt, simply substitute regular salt in its place. To toast the garlic, lightly spray a frying pan with olive oil and heat to medium-high. Add garlic and cook, stirring constantly until garlic begins to brown. Be careful not to burn the garlic or it will become bitter. Remove toasted garlic pan and place in a food processor. Add all other ingredients except the water to the food processor with the garlic. Blend on high for 20-30 seconds to combine the ingredients. Drizzle in water, 1 tablespoon at a time until a sauce-like consistency is reached and herbs are well chopped. Place in a small bowl for serving. Peanut Sauce
1/2 cup creamy peanut butter
1 tablespoon rice wine vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon honey
1/4 teaspoon grated ginger
1 small clove of garlic
2 tablespoons water
pinch of red pepper flakes
2 tablespoons roughly chopped peanuts, optional for topping Add all ingredients except the water to a food processor. Blend on high for 10 seconds to combine the ingredients. Drizzle in water, 1 tablespoon at a time until a sauce-like consistency is reached. Pour into a small bowl and top with chopped peanuts before serving.
2 cloves roughly chopped garlic, toasted (see recipe below)
1/2 cup packed mint leaves, stems removed
1/2 cup packed cilantro leaves, stems removed
1/4 teaspoon kala salt**
1/2 teaspoon grated ginger
1/4 teaspoon salt
1/2 cup Greek yogurt
3 tablespoons water
**If you don’t have kala salt, simply substitute regular salt in its place. To toast the garlic, lightly spray a frying pan with olive oil and heat to medium-high. Add garlic and cook, stirring constantly until garlic begins to brown. Be careful not to burn the garlic or it will become bitter. Remove toasted garlic pan and place in a food processor. Add all other ingredients except the water to the food processor with the garlic. Blend on high for 20-30 seconds to combine the ingredients. Drizzle in water, 1 tablespoon at a time until a sauce-like consistency is reached and herbs are well chopped. Place in a small bowl for serving. Peanut Sauce
1/2 cup creamy peanut butter
1 tablespoon rice wine vinegar
1 tablespoon plus 1 teaspoon soy sauce
1 teaspoon honey
1/4 teaspoon grated ginger
1 small clove of garlic
2 tablespoons water
pinch of red pepper flakes
2 tablespoons roughly chopped peanuts, optional for topping Add all ingredients except the water to a food processor. Blend on high for 10 seconds to combine the ingredients. Drizzle in water, 1 tablespoon at a time until a sauce-like consistency is reached. Pour into a small bowl and top with chopped peanuts before serving.