INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY

Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney image

Yield Makes about 24

Number Of Ingredients 19

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Cilantro-Mint Chutney
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeño chili, seeded, minced
2 tablespoons (or more) plain yogurt
Chicken
1/2 cup plain yogurt
3 tablespoons tikka paste or mild curry paste (such as Patak's)
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
Butter lettuce leaves
1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise
2 limes, cut into wedges

Steps:

For chutney:
Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
For chicken:
Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.