CHICKEN KEBABS WITH CORIANDER MINT CHUTNEY
Make and share this Chicken Kebabs With Coriander Mint Chutney recipe from Food.com.
Provided by gr8mom
Categories Chicken
Time 35m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 258.8, Fat 14.6, SaturatedFat 7.4, Cholesterol 115.5, Sodium 128.1, Carbohydrate 7, Fiber 0.8, Sugar 2.1, Protein 24.6
CHICKEN BOTI KEBABS
These grilled chicken boti kebabs are infused with spices and marinated in yogurt. They're served with naan in Pakistan, I like a brioche hot dog bun.
Provided by Shayma O. Saadat
Categories Chicken Garlic Ginger Coriander Cumin Onion Lime Juice Chile Pepper Cilantro Mint Sour Cream Cucumber Pakistan Grill/Barbecue Broil Sandwich Summer Fourth of July Labor Day Memorial Day Father's Day Backyard BBQ
Yield 4 servings
Number Of Ingredients 27
Steps:
- Chicken
- Smash garlic with a mortar and pestle to make a paste (you should have 1 Tbsp.) and transfer to a medium bowl. Repeat process with ginger (you should also have 1 Tbsp. You can also finely chop and then smash the garlic and ginger with the side of a chef's knife on a cutting board if you don't have a mortar and pestle.) Add yogurt, oil, salt, coriander, cayenne, and cumin to bowl and whisk to combine. Add chicken and turn to coat. Cover and let sit at room temperature at least 30 minutes, or chill up to 4 hours.
- Sumac onions
- Toss red onion, sumac, and salt in a small bowl to coat; set aside.
- Hari chutney and assembly
- Purée lime juice, chile, garlic, cilantro, mint, and ½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt in a food processor or blender until smooth and pourable. If you prefer a thinner chutney, drizzle in 1-3 Tbsp. ice water a tablespoonful at a time, processing until you reach the desired consistency. Taste and season chutney with more salt if needed. Transfer to a small bowl.
- Place sour cream in another small bowl and add 2 Tbsp. chutney; whisk to combine. Season herbed sour cream with salt. Cover both remaining chutney and herbed sour cream separately and chill until ready to serve.
- Prepare a grill for medium heat; oil grate. Thread chicken onto skewers, taking care not to pack it too tightly. Grill, turning once, until chicken is cooked through and charred in spots, 6-8 minutes. Transfer to a platter and slide chicken from skewers. (Alternatively, broil skewers on a foil-lined rimmed baking sheet, turning once, about 5 minutes per side.)
- Spread reserved herbed sour cream on cut sides of buns. Stuff buns with chicken, cucumber slices, and reserved sumac onions and drizzle with chutney. Do ahead: Hari chutney and herbed mayo can be made 1 day ahead. Cover and chill.
CORIANDER AND MINT CHUTNEY
This is the famous Indian Chef, Sanjeev Kapoor's no-fat chutney that he recommends to dab on your sandwiches to make them look more appetising! Enjoy these with the Paneer cutlets recipe that has been posted separately:)
Provided by Charishma_Ramchanda
Categories Vegetable
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
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!
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