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Grilled Ginger-Yogurt-Mint Chicken Skewers

Yields1 Serving

 1/2 cup plain yogurt
 1/2 cup torn fresh mint (a big handful)
 juice of a lemon
 1 Tbsp. grated fresh ginger
 1 Tbsp. garam masala (optional)
 1 Tbsp. brown sugar
 1/4 tsp. salt
 1 lb boneless, skinless chicken thighs, cut into chunks
 8 bamboo skewers
1

In the bowl of a food processor, combine the yogurt, mint, lemon, ginger, garam masala, brown sugar and salt and pulse until blended. (Alternatively, stir everything in a bowl, then finely chop the mint and stir it in.) Add the chicken, stir to coat well, and refrigerate for a couple hours, or overnight.

2

Meanwhile, soak bamboo skewers in water for at least 10 minutes and preheat your grill to medium-high. Thread the chicken onto the skewers and cook for about 5 minutes, turning as needed, until the chicken is cooked through. Serve as is or with beet chutney.