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Curried Chicken Kabob

Chicken kabobs are easy to prepare and quick to grill. They go especially well with a yogurt sauce containing fresh mint and fresh cilantro (Raita). The combination of hot and spicy with cool and mild. The perfect accompaniments are grilled onion , grilled bell pepper, and rice pilaf.

1 skinless, boneless half chicken breast

1 yellow onion

1 bell pepper, red, green, yellow, or orange

8 ounces fresh mushrooms

Olive oil for brushing

Creole Seasoned Salt to taste

1/2 teaspoon madras curry powder

1/2 teaspoon powdered coriander

1/2 teaspoon powdered cumin

Fresh lemon juice

Prepare the Raita (recipe follows). Riata is an Indian yogurt sauce to counterbalance the spice of curry. Cut the chicken into bite-sized pieces and skewer. Cut the onion in half (stem to root). then cut the halves in half again (between the stem and root), then cut the quarters into wedges. Cut the bell pepper into sizes similar to the onion. Skewer the onion, bell pepper, and mushrooms alternating them on skewers. Cut the chicken into similar size pieces as the vegetables.

Prepare the grill for hot direct cooking. When ready to cook, brush all of the skewers with oil. Season the chicken with Seasoned Salt, curry powder. coriander, and cumin. Season the vegetables with only Seasoned Salt. Grill all skewers directly over the fire, lid closed, for 3 minutes on each of their 4 sides.

Remove the chicken and vegetables from the skewers to serving plates, sprinkle the chicken with lemon juice, and serve with the Riata.


1 cup plain, no fat yogurt

1 1/2 teaspoon chopped fresh mint

1 1/2 teaspoon chopped fresh cilantro

1/2 teaspoon fresh lemon juice

1 scant pinch kosher salt

Combine all ingredients and thoroughly blend. Refrigerate for 1 to 3 hours to allow the flavors to blend. Stir again before serving.


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