RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE

RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE image

Yield 8-10 skewers

Number Of Ingredients 9

2 1/2 tablespoons Thai Red Curry Paste
1/2 cup vegetable oil
kosher salt
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1 inch cubes
3/4 cup plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon finely chopped mint

Steps:

1. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight. 2. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt. (I cooked mine in the oven 350 degrees, skipped the grill, used a 9x13 glass pan) 3. Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.