Name: Marinated Chicken Kebabs with Mango Chutney
Prep time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 750 g (1 1/2 lb) skinless, boneless chicken thighs, in cubes; 125 mL (1/2 cup) Shepherd Gourmet Dairy plain sheep milk yogurt; 10 mL (2 tsp) vegetable oil; 1 garlic clove, chopped; 5 mL (1 tsp) coriander seeds, crushed; 2.5 mL (1/2 tsp) ground cumin; 1/2 mango, diced; 2 meyer lemons (or regular lemons), peel and pith removed, diced; 125 mL (1/2 cup) cucumber, peeled, seeded and diced; 1 pinch hot pepper flakes; to taste: salt

Prep

40 min
Total

50 min
Serving

4

Marinated Chicken Kebabs with Mango Chutney

Ingredients

750 g (1 1/2 lb) skinless, boneless chicken thighs, in cubes

Marinade

125 mL (1/2 cup) Shepherd Gourmet Dairy plain sheep milk yogurt
10 mL (2 tsp) vegetable oil
1 garlic clove, chopped
5 mL (1 tsp) coriander seeds, crushed
2.5 mL (1/2 tsp) ground cumin

Chutney

1/2 mango, diced
2 meyer lemons (or regular lemons), peel and pith removed, diced
125 mL (1/2 cup) cucumber, peeled, seeded and diced
1 pinch hot pepper flakes
to taste: salt

Directions

Place the chicken in a large dish. In a blender, combine all the ingredients for the marinade. Pour over the chicken and toss well to coat. Cover with plastic wrap and refrigerate overnight.
In a large bowl, combine all the ingredients for the chutney and set aside.
Remove the chicken from the refrigerator 1 hour before cooking. Thread the meat onto 8 skewers.
Preheat barbecue to high.
Place the skewers on the grill and cook about 4 minutes on each side until the meat is fully cooked. Discard any marinade that was in contact with the raw chicken.
Serve with the mango-lemon chutney.