Why I don’t eat Indian food more often, I cannot tell you. With the first bite every time I eat it, I think to myself this is some seriously incredible flavor. The fragrant blend of spices and herbs and the creamy sauces that often accompany it, they are simply mouthwatering.
So my husband still orders the newspaper. Yes, he’s 28 years old, but sometimes I wonder if he grew up in a different era =). He says he has always read it every morning since he was a kid. I don’t like the newspaper. They could seriously find some more positive things to talk about if you ask me. Why is the media so hooked on the negative? The only time I like to pick up the newspaper is when I see something food related, like the Relish magazine that comes on occasion with the Sunday paper. This past Sunday they had a similar version of this which inspired me to make this recipe. I’m in love with these chicken kebabs. Sad enough I’m certain I overcooked mine – I have a fear of under cooking my chicken and it was raining and windy outside and my grill temperature never got super hot … and I was too lazy just to check the internal temperature of the chicken (which is the best option). Even though I grilled these longer than any chicken kabob needs, they were still delicious. And the lemon cilantro yogurt dipping sauce is the perfect, tangy blend to coat this savory chicken.
You can omit the cream if you want to keep this recipe lighter, it is optional but I love it in Indian food. I also wanted some light form of sweetness to balance out the acidity of the lemon and tang of the yogurt and the sweetness of the cream did just the trick. Enjoy!
- 1/4 cup olive oil
- 1 Tbsp lemon juice
- 1/2 tsp lemon zest
- 2 cloves garlic, finely minced
- 2 tsp ground coriander
- 2 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp cayenne pepper (or less if you don't like heat)
- 1/8 tsp cinnamon
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 1 1/2 lbs boneless skinless chicken breast, cut into 1-inch pieces
- 1/2 cup fat-free plain greek yogurt
- 2 Tbsp cream (optional)
- 2 tsp lemon juice
- 1/4 tsp lemon zest
- 1 Tbsp chopped fresh cilantro
- 1/2 garlic clove, finely minced
- 1 fair pinch dried ginger
- Salt and freshly ground black pepper, to taste
- In a mixing bowl, whisk together olive oil, lemon juice, 1/2 tsp lemon zest, 2 cloves garlic, coriander, cumin, paprika, cayenne pepper, cinnamon, salt and pepper. Place chicken pieces in a large resealable bag and pour marinade over chicken. Seal bag and press chicken into marinade. Allow to rest at room temperature for 30 minutes. Thread chicken onto skewers (if using wooden skewers soak in warm water for 5 minutes). Preheat a grill over medium-high heat. Brush grill lightly with oil and grill chicken, rotating once halfway through grilling, until cooked through, about 9 minutes. Serve warm with Lemon Cilantro Yogurt Sauce.
- For Lemon Cilantro Yogurt Sauce:
- Combine all ingredients in a small mixing bowl. Store in an airtight container in refrigerator.
- Recipe Source: inspired by this recipe from Relish