Grilled chicken skewers with avocado and mint yoghurt dip

IMG_3269Back-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 cupsIMG_3258

Diced onions – 2 cupsIMG_3260

For the marinade :

2 tbsp. thick yoghurt

2 tbsp. cashewnut/ White poppy seeds/White sesame seeds pasteIMG_3237IMG_3240

2 tbsp. fresh lemon juice

1 tbsp. fresh garam masala powderIMG_3238

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. IMG_3262Thread them onto skewers along with the peppers and onions. IMG_3263Put them on a preheated grill and grill till tender and juicy. IMG_3267IMG_3266Serve it with a refreshing green salad. I tossed some fresh arugula and fresh watercress, along with lemon juice and extra virgin olive oil.IMG_3270IMG_3257

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.IMG_3261

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. IMG_3264Squeeze lime juice and mix. Garnish with a sprinkle of freshly roasted cumin seeds.IMG_3265

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