Taste the Air-Chilled Difference®

Chicken Kabobs With Curry-Greek Yogurt Sauce

by , Chef, Seattle, Washington

Chicken Kabobs With Curry-Greek Yogurt Sauce
Easy Recipe

Serves 2 to 4

  • ½ pound boneless skinless Smart chicken thighs
  • ½ cup olive oil
  • ½ teaspoon curry powder
  • ½ teaspoon cumin
  • 1 tablespoon cilantro
  • 1 teaspoon minced garlic
  • 1 teaspoon minced ginger
  • 1 teaspoon sesame oil
  • Pinch of sea salt
  • Pinch of black pepper
  • 2 tablespoons vegetable oil
  • Bamboo skewers, soaked in water for at least 30 minutes

Cut the chicken thighs into cubes, place in a large bowl, and season with salt and pepper. Add the remaining ingredients except vegetable oil, mix well, and refrigerate overnight.

Preheat the oven at 370°F.

Skewer five to six pieces of chicken on each skewer. To a hot skillet add two tablespoons of vegetable oil, sear each chicken skewer to a nice golden brown. Place them on a baking sheet and finish in the oven for 10 to 15 minutes, until cooked through. Serve with Curry-Greek Yogurt Sauce (recipe follows).

    • Curry-Greek Yogurt Sauce
    • ½ teaspoon cumin
    • ½ teaspoon curry powder
    • ½ teaspoon coriander
    • 1 teaspoon minced garlic
    • 2 tablespoons sugar
    • ½ cup heavy cream
    • 1 teaspoon cilantro
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • 2 cups Greek yogurt

    In a medium sauté pan, lightly toast cumin, curry powder, and coriander. Add garlic, sugar, and heavy cream and let reduce by half before adding cilantro. Season with salt and pepper, transfer to a small bowl and let it cool down or refrigerate. Fold in Greek yogurt and adjust seasoning to taste.

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