As I was saying just yesterday, things are heating up! It seems I make just as many references to the weather as I do to food. That is mainly because how things are outside, depends on what I am cooking inside. Today was a seriously hot and windy day. The house is filled with dust, sand and fur. Yes fur, because it seems the pet fur multiplies by thousands on windy days. I am about to abandon house work until October. Not that I am a fan at the best of times.
So today being windy and hot plus another holiday a quick barbecue was in order. Chicken skewers are always received well around here, so today we did a quick curry marinade. I have to say, they were delicious and they are getting added to the summer favourite food list.
I used curry powder in this recipe as it is easy. I know it is kind of cheating and normally I use a mix of my own spices. However, with the addition of other ingredients it worked great. So, when you don't have all those extra spices on hand, sometimes it is just fine to use straight curry powder.
A great dish for the grill. Would go really good alongside the Caramelized Onion and Almond Rice Pilaf for a quick and easy bbq evening. We just served them with a green salad today as that is all the time there was. Still delicious.
This recipe can easily be doubled, tripled or whatever depending on how many people you are serving. If you are planning a party and want to be organized, you can marinade and put them on skewers up to 24 hours before cooking. If you are using wooden skewers and not the metal ones, it is best to wait to put them on sticks until just before putting them on the barbecue. Sometimes I find they wooden skewers can be quite fragile and bend or break if the meat is on them too long before cooking.
Serves 6 / Prep time: 10 minutes / Marinating time: 2 hours / Cook time: 15 minutes
2 Chicken breasts, cut into cubes
1/2 Cup/120 ml Greek yoghurt
Juice of one lime
1 inch piece of ginger, finely chopped
2 Garlic cloves, crushed
1 Dried chilli, finely chopped
1 Tablespoon hot curry powder
1 Teaspoon tomato paste
Small bunch of fresh coriander, finely chopped
Fresh ground black pepper
In a medium bowl combine all of the ingredients except the chicken breast and the fresh coriander. Stir well to combine and add the chicken pieces. Stir well to coat, cover and refrigerate for several hours.
Remove from fridge and put the chicken pieces on skewers. Have your barbecue set to a medium to high heat and lay your chicken on the barbecue. Cook for about 15 minutes, rotating the kebabs as they cook. Cooking time will vary depending on the heat of your barbecue. Remove from heat, toss over fresh coriander and serve straight away.
* Suggested serving with Greek yoghurt and caramelized onions.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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