Ingredients: |
Ingredients: 4 tablespoons fresh lime juice
1 tablespoon vegetable oil
1/4 cup plain yogurt
One 11/2-inch piece 1-inch-thick fresh ginger, peeled and sliced into coins
3 large cloves garlic, peeled
1 tablespoon ground coriander seed
11/2 teaspoons ground cumin seed
1/2 teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
3/4 teaspoon Garam Masala Spice Blend (recipe follows)
1 tablespoon kosher salt
2 1/4 pounds skinless boneless chicken breast cut into 1 1/2-inch cubes (see Note)
3 tablespoons melted unsalted butter, preferably ghee
|
Directions: |
Directions:1. Put 3 tablespoons of the lime juice, the oil, yogurt, ginger, garlic, coriander, cumin, black pepper, cayenne, garam masala, and salt in the bowl of a food processor. Process until smooth, or nearly so. Combine thoroughly with the chicken in a mixing bowl. Cover and marinate in the refrigerator for 4 to 12 hours, turning the pieces over in the marinade once or twice.
2. Thread pieces of chicken on skewers, using about 4 per skewer, clustering the pieces together. Let the chicken sit at room temperature for about 30 minutes before cooking. Combine the melted ghee or butter and the remaining 1 tablespoon lime juice and reserve.
3. Grill kabobs on an oiled grill or grill pan over medium heat, turning to expose all 4 sides to the heat, until just cooked through, 9 to 12 minutes total. If the chicken threatens to burn, reduce the heat or move to a cooler part of the grill. During the last few seconds of cooking, brush the kababs with the reserved lime butter and arrange on a platter or serving plates. Garnish with the cilantro or mint leaves and serve with Cilantro-Lime Chutney spooned over the kababs or on the side. |
This recipe for Chicken Kababs with Cilantro-Lime Chutney is from