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Recipe Corner





Chicken Kebabs With
A Spicy Mango Salsa
For the chicken:
2 tablespoons Mild Curry
Paste
1.3 cup fat-free, plain yogurt
4 skinless, boneless chicken
breasts, large, diced
1 red pepper, deseeded and cut
into chunks
1 lime, cut into segments
4 large rosemary stems (or regular
skewers)
For the spicy mango salsa:
1 small red onion, finely
chopped
1 small firm mango, skin removed
and finely chopped
3 tablespoons fresh cilantro
leaves, chopped
2 tomatoes, deseeded and finely
chopped
4 tablespoons lime juice
1.2 red chile, deseeded and finely
chopped
Sea salt and black pepper
For the salad:
1.2 cucumber, sliced
6 cherry tomatoes, halved
Crisp lettuce leaves
A few toasted fennel seeds (optional)

Mix together the paste and yogurt. Add chicken, coat well in paste mixture and leave to marinate for 30 minutes.

Take leaves off the rosemary stems and push chicken onto each stem with red pepper and lime segments.

Preheat grill on a low to medium heat. Sear chicken for 20 minutes, turning occasionally. Wrap kebabs with foil to reduce cooking time if you wish.

Meanwhile, combine all salsa ingredients, season to taste and spoon into a dish.

Toss salad ingredients together and serve with kebabs and salsa.


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