Chicken Kebabs With Coriander Mint Chutney Food

CORIANDER MINT CHUTNEY

Steps:

• Process all the ingredients in a food processor until smooth and creamy, not watery. Refrigerate up to a week.

CORIANDER AND MINT CHUTNEY

Steps:

• Put the corriander and mint leaves alongwith the green chillies and a little water in your mixer and process until you have a smooth paste.
• Remove from mixer into a serving bowl.
• Add salt and sugar.
• Stir in lemon juice.
• Serve alongside cutlets, kebabs, etc.
• or as a sandwich spread.
• NOTE: As a variation, add plain low-fat yogurt to the chutney and mix well (1 cup yogurt for 2 tbsps. of chutney).
• Enjoy!

EASY CHICKEN KEBABS

Steps:

• Cut the chicken into 1 inch cubes. Put in a mixing bowl and rub with the lemon juice and 1/2 teaspoon of salt.
• In a separate bowl, mix the yogurt and flour, whisking to combine well. Add the remaining 1/4 teaspoon salt, and the ginger, garlic, cayenne, turmeric, cumin, and garam masala. Mix well, then pour the yougurt mixture over the chicken. Mix to coat all of the chicken pieces, then set aside for at least 15 minutes. (You could leave in the refrigerator overnight at this point, if you wish.).
• Preheat your broiler or grill to high heat.
• Thread the chicken onto skewers (remember to soak the skewers first if you are using wooden ones, so they don't burn). Place on a broiling pan (if using the oven) or directly onto the grill grate. Baste with half of the melted butter.
• Cook for five minutes, then flip and baste with the remaining butter. Cook for 2 - 3 more minutes, or until the chicken is cooked through.
• Serve immediately.