Chicken Kebabs With Coriander Mint Chutney Food

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!

LEMON GINGER CORIANDER CHICKEN KEBABS

Steps:

• Combine all ingredients in a plastic bag and seal.
• Refrigerate for 30 minutes or longer (I left mine all day in the fridge).
• Drain vegetables and chicken and discard marinate.
• Thread pieces on wooden skewers alternating vegetables, evenly distributing ingredients over all skewers.
• Grill until chicken and potatoes are cooked through (about 15 minutes) basting occasionally with olive oil and turning every few minutes to grill all sides.
• Serve with couscous.

VEGETABLE KEBABS WITH CORIANDER COCONUT CREAM SAUCE

Steps:

• Thread vegetables and tofu onto skewers- keep warm.
• Coconut Cream Sauce: Blend all ingredients, warm slightly and pour over kebabs.
• Serve on rice to soak up sauce.

CHICKEN KEBABS WITH CORIANDER MINT CHUTNEY

Steps:

• combine pareve (tofu) sour cream, garlic, garam masala, salt and cayenne in a bowl. Add chicken cubes, tossing to coat. Cover, refrigerate at least 2 hours or overnight.
• In food processor combine all chutney ingredients except pareve sour cream. Puree until smooth, scraping down sides occasionally. Add sour cream and blend briefly. Transfer to container; cover and refrigerate up to 1 day.
• Thread chicken alternating with onion onto 8 : bamboo skewers. Arrange skewers on parchment or foil lined baking sheet.
• Bake in preheated 500 degree over for 15 minutes or until cooked through.
• serve with chutney.