Spiced Chicken Kabobs with Mint Raita
Prep Time
Cooking Mode
1 kg Compliments Air Chilled Boneless Skinless Chicken Breasts
1 ½ tsp onion powder, divided
1 ½ tsp ground cumin, divided
2 tsp smoked paprika
1 tsp ground coriander
1 tsp garlic powder
½ tsp turmeric
½ tsp each salt and pepper, divided
1 tbsp Compliments Olive Oil
1 pkg Compliments Mint Leaves
1 cup plain Greek-style yogurt
½ tsp granulated sugar
1 lime
3 bell peppers (orange, red, yellow)
7 to 8 long metal skewers
1 kg Compliments Air Chilled Boneless Skinless Chicken Breasts
1 ½ tsp onion powder, divided
1 ½ tsp ground cumin, divided
2 tsp smoked paprika
1 tsp ground coriander
1 tsp garlic powder
½ tsp turmeric
½ tsp each salt and pepper, divided
1 tbsp Compliments Olive Oil
1 pkg Compliments Mint Leaves
1 cup plain Greek-style yogurt
½ tsp granulated sugar
1 lime
3 bell peppers (orange, red, yellow)
7 to 8 long metal skewers
Directions
1Cut the chicken breasts into 1 in. (2.5 cm) cubes; set aside. In a small bowl, mix together 1 tsp (5 mL) each of the onion powder and ground cumin along with the smoked paprika, ground coriander, garlic powder, turmeric and 1/4 tsp (1 mL) each of the salt and pepper. Sprinkle spice mixture and the olive oil onto the chicken; rub to coat. Use right away or cover and chill up to 24 hr.
2To make the mint raita sauce, finely chop 2 tbsp (30 mL) mint leaves. In a bowl, mix the chopped mint with the yogurt, sugar, remaining 1/2 tsp (2 mL) each cumin and onion powder, zest and juice of the lime and remaining 1/4 tsp (1 mL) each salt and pepper. Cover and chill until ready to serve (Tip: Raita can be made up to 4 days ahead).
3To make the kabobs, cut each pepper into about 16 pieces. On each skewer, thread about 2 pepper pieces (alternating colours), 3 chicken pieces, 2 additional pepper pieces, 3 more chicken pieces, ending with 2 more pepper pieces. Ensure pieces are pressed together to prevent drying during grilling.
4Grill kabobs on BBQ over medium heat, turning occasionally until lightly charred, veggies are tender-crisp and chicken is cooked to an internal temperature of 74°C (165°F). Transfer to a serving platter; rest about 2 min. Drizzle with raita sauce (or serve on the side for dipping). Garnish with whole mint leaves to serve.
Tips
1
There’s more than one way to serve a skewer. Try wrapped in a pita, over warm rice with a raita drizzle on top, or with a side salad.
Disclaimer
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Personal Note
Personal Note
