Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney
Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney might be a good recipe to expand your main course recipe box. This recipe serves 24. Watching your figure? This gluten free and primal recipe has 100 calories, 13g of protein, and 3g of fat per serving. This recipe covers 9% of your daily requirements of vitamins and minerals. If you have mint leaves, mint leaves, cayenne pepper, and a few other ingredients on hand, you can make it. To use up the limes you could follow this main course with the Watermelon Granita as a dessert.
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.)
Whisk first 6 ingredients in large bowl to blend.
Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
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.
Serve chicken with Cilantro-Mint Chutney.