Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney

Name: Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 1 leave Butter lettuce; 0 teaspoons cayenne pepper; 1 smalls English hothouse cucumber, halved lengthwise, thinly sliced crosswise; 3 Tbsps tikka paste or mild curry paste (such as Pataks); 118 milliliters (packed) fresh cilantro; 2 teaspoons minced fresh ginger; 118 milliliters (packed) fresh mint leaves; 2 garlic cloves, minced; 1 jalapeño chili, seeded, minced; 1 Tbsp fresh lemon juice; 2 limes, cut into wedges; 1 Tbsp olive oil; 118 milliliters plain yogurt; 680 grams skinless boneless chicken breasts, cut into 2-inch cubes

If 39 cents per serving falls in your budget, Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney might be an awesome gluten free and primal recipe to try. One serving contains 47 calories, 6g of protein, and 2g of fat. This recipe serves 24. A mixture of jalapeño chili, mild curry paste, olive oil, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

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.)

Ingredients you will need

Chutney

Yogurt

Equipment you will use

Blender

Whisk first 6 ingredients in large bowl to blend.

Equipment you will use

Whisk

Bowl

Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.

Ingredients you will need

Whole Chicken

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.

Ingredients you will need

Cucumber