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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Nice blend of flavors with the curry & tomato juice. I like to put some mushrooms and maybe a cherry tomato or two on the skewers. Ingredients:
1 1/2 lbs boneless skinless chicken breasts or 1 1/2 lbs boneless skinless chicken thighs, cut into bite size pieces |
1 red pepper, seeded, membranes removed and cut into 1 inch squares |
1 green pepper, seeded, membranes removed cut into 1 inch squares |
3 garlic cloves, crushed |
1 small onion, finely chopped |
2 teaspoons brown sugar |
1 teaspoon curry powder |
1 cup tomato juice |
1/2 teaspoon ginger |
1/2 teaspoon cayenne |
1 teaspoon fresh lemon juice |
salt & pepper |
Directions:
1. Thread chicken alternating with a square of red & then green pepper on 4 skewers.
2. Mix all the remaining ingredients, mix well.
3. Place skewered kebabs in a shallow dish and pour the marinade over the kebabs Cover, place in fridge for at least 2 hours, turn occasionally so all sides are well coated. Grill kebabs over medium heat about 6 from heat source, turn so they do not overcook on any side, approximately 15 minutes or until the chicken is done- overcooking will produce dry chicken so watch them.
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