Golden Curry Chicken Kabobs
Chef Chad
45 minutes
25-30 minutes
4-12 hours
8-10 servings
Ingredients for the Cilantro Mint Yogurt
- 2 Cups Yogurt
- 1/4 Cup Chopped Cilantro
- 2 Tbsp Fine Julienne Mint
- Zest and Juice of 1 Lemon
- 1 Clove Minced Garlic
- 1/4 Cup Small Diced Cucumbers
- 1/4 Cup Cherry Tomatoes Cut into 8
To make the Yogurt
Mix all the ingredients together and taste. Adjust seasoning if needed.
Ingredients for the Kabobs
- 3 lbs Chicken Breasts Cut into Cubes
- 1 Cup Greek Yogurt
- 2 Tbsp Curry Powder
- 1 tsp Cayenne Pepper
- Zest and Juice of 1 Lemon
- 4 Multi-colored Baby Peppers
- 1 Red Onion
To make the Kabobs
Combine the yogurt, spices, lemon zest, and juice in a mixing bowl.
Add the chunked chicken and marinate for 4-12 hours.
Preheat the grill to Medium heat.
Slice peppers and onions into chunks.
Place the marinated chicken, chunked peppers, and onions onto skewers, alternating ingredients.
Place kabobs on the grill and get a nice golden-brown color on the chicken.
Using a meat probe, probe the chicken and cook, rotating often, until the probe reads 165ºF.
Plate the skewers, serving the sauce on the side.
Garnishes of Lemon, Cilantro, Diced Red Chilies, and Red Bell Pepper Curls.
