CHICKEN OR SWORDFISH KEBABS

Chicken or Swordfish Kebabs image

Provided by Martha Rose Shulman

Time 4h15m

Yield 4 servings

Number Of Ingredients 14

Previous Next

Salt and freshly ground pepper
1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces
1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper
1 cup plain lowfat yogurt
1 teaspoon curry powder
Seeds from 3 cardamom pods, crushed (optional)
1 tablespoon canola oil
12 cherry tomatoes
1 large red or green pepper, cut in 1-inch squares
1 to 2 garlic cloves (to taste), cut in half, green shoots removed
1/4 teaspoon salt
1/2 teaspoon toasted cumin seeds, ground (optional)
1 cup drained yogurt
2 tablespoons finely chopped fresh mint or dill

Steps:

Season the chicken or swordfish with salt and pepper. Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle. Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil. Add the chicken or fish, the tomatoes and the peppers, and toss together. Cover and refrigerate for 1 to 3 hours. Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste. Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill. Set aside.
Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes. Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes. Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly. Place on the hot grill. Grill 5 minutes and turn over. Grill fish skewers for another 5 minutes, or until the fish is springy to the touch. Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry. Remove from the grill and serve, with the yogurt sauce and with basmati rice.