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salt chicken tenders garlic yogurt curry powder cardamom pods canola oil tomatoes red garlic salt cumin seeds drained yogurt fresh mint
Viewed: 90 - Published at: 4 years agoIngredients
- Salt and freshly ground pepper
- 1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces
- 1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper
- 1 cup plain lowfat yogurt
- 1 teaspoon curry powder
- Seeds from 3 cardamom pods, crushed (optional)
- 1 tablespoon canola oil
- 12 cherry tomatoes
- 1 large red or green pepper, cut in 1-inch squares
- 1 to 2 garlic cloves (to taste), cut in half, green shoots removed
- 1/4 teaspoon salt
- 1/2 teaspoon toasted cumin seeds, ground (optional)
- 1 cup drained yogurt
- 2 tablespoons finely chopped fresh mint or dill
Method
- Season the chicken or swordfish with salt and pepper.
- Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle.
- Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil.
- Add the chicken or fish, the tomatoes and the peppers, and toss together.
- Cover and refrigerate for 1 to 3 hours.
- Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
- To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste.
- Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill.
- Set aside.
- Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes.
- Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes.
- Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly.
- Place on the hot grill.
- Grill 5 minutes and turn over.
- Grill fish skewers for another 5 minutes, or until the fish is springy to the touch.
- Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry.
- Remove from the grill and serve, with the yogurt sauce and with basmati rice.
