Best Curried Chicken Kebabs With Yogurt Dipping Sauce Recipes

SAFFRON-YOGURT CHICKEN KEBABS

Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories Food & Cooking Appetizers Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

Ingredients

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

CURRY-GINGER CHICKEN KEBABS WITH OKRA

Curry-Ginger Chicken Kebabs with Okra image

Channel the flavors of Indian cooking with these perfectly charred kebabs brushed with butter and seasoned with a spicy yogurt marinade.

Provided by Food Network Kitchen

Categories main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 cup plain whole-milk yogurt
1 cup fresh cilantro (leaves and tender stems)
1/2 serrano chile pepper, seeded
1 tablespoon finely chopped fresh ginger
2 teaspoons fresh lime juice
Kosher salt and freshly ground pepper
1 1/2 pounds skinless, boneless chicken thighs, cut into 1 1/2-inch pieces
1 tablespoon madras curry powder
3/4 pound okra, halved lengthwise if large
4 tablespoons unsalted butter, melted
1 8-ounce package naan bread
2 tomatoes, cut into wedges

Steps:

Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.

Nutrition Facts : Calories 540, Fat 25 grams, SaturatedFat 11 grams, Cholesterol 191 milligrams, Sodium 553 milligrams, Carbohydrate 40 grams, Fiber 6 grams, Protein 38 grams, Sugar 5 grams

CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE

Curried Chicken Kebabs with Yogurt Dipping Sauce image

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

Yield Serves 4; 3 ounces chicken, heaping 2/3 cup grilled vegetables, and 1 1/2 tablespoons dipping sauce per serving

Number Of Ingredients 10

Ingredients

6 ounces fat-free plain yogurt
1 cup packed fresh basil (about 2 1/2 ounces)
1 medium red onion, cut into 3 wedges, each wedge cut into 3 wedges (9 wedges total), divided use
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 1-inch cubes
Cooking spray
1 medium zucchini, halved lengthwise, each half cut crosswise into 8 pieces
1 medium green bell pepper, cut into 16 squares
16 cherry tomatoes

Steps:

In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth. Pour the mixture into a medium bowl. Set the remaining onion wedges aside.
Stir the curry powder and pepper into the yogurt mixture. Transfer 1/3 cup of the mixture to a small bowl. Cover and refrigerate to serve as the dipping sauce.
Add the chicken to the remaining yogurt mixture, stirring to coat. Cover and refrigerate for 30 minutes to 4 hours.
Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
Thread the chicken onto 3 skewers, discarding the marinade. Use one of the remaining 4 skewers for each of the vegetables-zucchini, bell pepper, tomatoes, and remaining 8 onion wedges. Lightly spray the kebabs with cooking spray.
Arrange the kebabs in a single layer on the grill. Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly. Transfer the kebabs to a rimmed baking sheet as they become ready.
Slide the chicken and vegetables from the skewers onto a platter. Serve with the reserved 1/3 cup dipping sauce.
(Per serving)
Calories: 189
Total fat: 2.0g
Saturated: 0.5g
Trans: 0.0g
Polyunsaturated: 0.5g
Monounsaturated: 0.5g
Cholesterol: 67mg
Sodium: 119mg
Carbohydrates: 12g
Fiber: 2g
Sugars: 8g
Protein: 31g
Calcium: 137mg
Potassium: 780mg
2 vegetable
3 very lean meat