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Wednesday, May 29, 2013

Indian spiced chicken skewers (SPICY)

 I made these for Memorial day with homemade grilled garlic naan bread, these skewers are delicious dipped in sriracha sauce. Can you take the heat?

2-skinless boneless chicken breasts
1 teaspoon curry powder
1/2 teaspoon turmeric, ground
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 teaspoon light brown sugar
1/2 teaspoon smoked paprika
1/8 teaspoon cayenne (scale down for less heat)
1/2 tablespoon freshly minced garlic
2 tablespoon chopped cilantro
1 small yellow onion, diced
2 tablespoon extra virgin olive oil
12-6in wooden skewers

1. Soak about 12-6inch wooden skewers in water for 10 minutes.

2. Cut chicken breasts into 3-inch long thin strips and place in a large ziplock bag.

3. Next, add all the ingredients to the bag, seal, and shake vigorously to insure all ingredients are combined and are coating the chicken evenly.

3. Now, you can go ahead and skewer the chicken strips or you can let it marinate in the bag in your refrigerator for up to 24 hours and then skewer.

4. To cook the chicken skewers, heat an outdoor grill on high heat, now add the skewers and cook until you have nice brown grill marks then flip to finish the other side. Chicken is done when firm but still juicy and registers to 165 degrees F on an internal thermometer. Serve as an appetizer or even with fresh veggies and butter leaf lettuce to make lettuce wraps.


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