Gingery Chicken Tikka Kabobs with Minted Yogurt

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This skewered version of a classic Indian dish is perfect paired with warm pita. The refreshing minty yogurt sauce is a cooling counterpoint to the pungent spices in the marinade.
Prep Time:5 minutes Cook Time:6 minutes

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  • 4

Ingredients

  • Marinade
  • 2 cups plain thick Greek-style yogurt
  • 1 (2-inch) piece fresh ginger, peeled and pounded to a pulp
  • 2 –3 garlic cloves, crushed
  • 2 teaspoons chili powder (optional)
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground cumin
  • teaspoon ground coriander
  • teaspoon ground cardamom
  • Sea salt and freshly ground black pepper to taste
  • Freshly squeezed juice of lemon
  • 2 pounds chicken breasts, cut into bite-size pieces
  • Yogurt sauce
  • 6 tablespoons plain thick Greek-style yogurt
  • Freshly squeezed juice of 1/2 lemon
  • 2 garlic cloves, crushed
  • Sea salt and freshly ground black pepper to taste
  • 1/4 cup chopped fresh mint
  • 4 –6 wooden or bamboo skewers, soaked in water
  • 2 tablespoons butter, melted

Preparation

Step 1

1. In a small bowl, whisk together marinade ingredients. In a large zip-close bag, toss chicken in the marinade, making sure pieces are thoroughly coated. Seal bag, refrigerate and marinate at least 2 hours or overnight.

2. To prepare the yogurt sauce, in a small bowl, whisk together yogurt, lemon juice and garlic. Season with salt and pepper, then stir in mint; set aside.

3. Drain chicken pieces, discarding any remaining marinade. Thread chicken onto prepared skewers and brush with melted butter.

4. Prepare a charcoal grill or preheat a gas grill. Cook kabobs about

3 minutes on each side, until chicken is nicely browned and cooked through. Serve with minted yogurt sauce on the side for dipping.

Excerpted from Kabobs&Other Light Grills, by Ghillie Basan. Copyright © 2010, Ryland Peters&Small.

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