Spicy Chicken Kabobs with Mint-yogurt Sauce
This spicy chicken kabob is tempered with simply grilled vegetables and a cool yogurt sauce. The contrast between spicy and cool is refreshing, with the mild vegetables in between. Yogurt sauces are often served with spicy Indian food. The sauce is best if prepared at least 1 hour ahead of time for the flavors to blend.
2 boneless and skinless chicken half breasts
1 large yellow onion, peeled
1 large red bell pepper, seeds and membranes removed
6 to 8 mushroom caps
Olive oil for brushing
Salt and pepper to taste
Madras curry powder to taste, about 1 tablespoon
Powdered cumin to taste, about 2 teaspoons
Cayenne to taste, 1 to 2 teaspoons
Prepare the Yogurt-mint sauce (recipe follows). Cut the chicken into bite size pieces and skewer. Cut the bell pepper into similar sizes. Cut the onion into quarters through the root and cut the quarters crosswise into thirds. Skewer the onion separately from the meat. Skewer the bell pepper pieces and mushrooms alternately on an additional skewer. Brush the chicken and vegetables with oil and season with salt and pepper. Sprinkle the chicken with curry powder, cumin, and cayenne. Prepare the grill for direct cooking over a hot fire. Grill the chicken directly over the fire for 2 minutes on each of its four sides. Grill the vegetables directly over the fire for 3 minutes on each of their four sides. Serve with the yogurt sauce.
3/4 cup low fat yogurt
2 tablespoons finely chopped fresh mint
1 tablespoon lemon juice
Combine all ingredients in a small bowl and stir to thoroughly blend.