Back-to-back meals with chicken as their soul. Off the grill, literally, juicy bits of chicken breast marinated and grilled on our outdoor patio grill. Served alongside a fresh garden salad and a refreshing avocado and mint yoghurt dip. A trip to our farmers market, brings me back to my kitchen with a bagful of fresh greens, peppers and fragrant herbs. Healthy and fulfilling, with minimal fat and oil used in the process. Don’t have a grill? No problem, pop the chicken skewers in the oven at 375F for 12-15 mins, till tender and juicy. Do check on the chicken time a couple of times, whether on the grill or oven, do not overcook them or they become dry. I marinated the chicken with the same cashewnut paste and fresh garam masala powder I made for my earlier chicken masala recipe. Amazing flavours is all I can say. My little daughter loved them too, thus a great protein packed and healthy meal for kids too.
Coming to the dip, instead of making the family favourite, guacamole, I added a twist of my own. Yoghurt, fresh mint and a hint of freshly roasted cumin seeds. Definitely a crowd pleaser, versatile too as one can serve it with practically any kind of chips and fresh veggies. In this case, quite akin to a chutney, perfect to dunk the chicken and peppers in and enjoy!
Ingredients for the chicken skewers :
Diced boneless and skinless chicken breast – 1 lb.
A mix of coloured peppers, diced – 2 cups
For the marinade :
2 tbsp. thick yoghurt
2 tbsp. cashewnut/ White poppy seeds/White sesame seeds paste
2 tbsp. fresh lemon juice
1 tbsp. fresh garam masala powder
1 tsp. paprika or Kashmiri red chilli powder
1/2 tsp. crushed dried kasoori methi
Salt and freshly ground black pepper
1/2 tsp. yellow chilli powder. A little goes a long way!
1 tbsp. extra virgin olive oil
Marinade the chicken for at least 4 hours. Thread them onto skewers along with the peppers and onions. Put them on a preheated grill and grill till tender and juicy. Serve it with a refreshing green salad. I tossed some fresh arugula and fresh watercress, along with lemon juice and extra virgin olive oil.
Ingredients for the avocado and mint yoghurt dip :
1 ripe avocado
Yoghurt – 1/2 cup
1/4 cup finely chopped onions
1/4 cup finely chopped fresh parsley
1/4 cup finely chopped fresh mint.
1 tsp. finely chopped jalapeño or green chillies
Juice of a small lime
1/2 tsp. freshly roasted cumin seeds.
Salt to taste
Cut the avocado in half, remove the pit and scoop out the soft and ripe flesh in a bowl. Mash it nicely with a fork. Add the onions, jalapeno and herbs, along with salt. Add the yoghurt and mix well. Squeeze lime juice and mix. Garnish with a sprinkle of freshly roasted cumin seeds.