Chicken Kebabs with Coriander Mint Chutney

Name: Chicken Kebabs with Coriander Mint Chutney
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 6 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 1 cup pareve sour cream; 3 garlic cloves; 2 tsp garam masala; 0.25 tsp cayenne pepper; 1.5 lb boneless skinless chicken thighs; 1 sweet onion; 2 cup packed fresh coriander leaves; 0.5 cup packed fresh mint leaves; 1 hot green chili pepper; 1 garlic clove; 3 tbsp water; 2 tbsp lime juice; 1 tsp granulated sugar; 0.5 tsp chopped gingerroot; 1 pinch cumin powder; 0.25 cup pareve sour cream

Chicken, pareve sour cream and coriander come together in these South Asian kebabs, fragrant with garam masala and cayenne and grilled. Serve with chutney.

35 min · Serves 6 · Medium

Method

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Time: Prep 20 min · Cook 15 min · 35 min total
Difficulty: medium

1
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.
120 min
2
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.
3
Thread chicken alternating with onion onto 8: bamboo skewers. Arrange skewers on parchment or foil lined baking sheet.
4
Bake in preheated 500 degree over for 15 minutes or until cooked through. Serve with chutney.
15 min