Yogurt-Spiced Chicken With Grilled Tomato Kabobs
This recipe makes 4 servings Charring the cherry tomatoes adds flavour, and they still hold their shape. If you want to make this recipe ahead of time, you can marinate the chicken overnight. Serve sprinkled with cilantro if desired, along with grilled naan or Greek-style pita bread.
Ingredients
- ¼ cup (60 mL) 2% plain yogurt
- 2 tbsp (30 mL) lemon juice
- 1 tbsp (15 mL) grated fresh ginger
- 1 tbsp (15 mL) tomato paste
- 2 cloves garlic, grated
- 2 tsp (10 mL) garam masala
- ½ tsp (2 mL) salt
- 1 lb (454 g) boneless skinless chicken thighs
- 1 tbsp (15 mL) olive oil
- 2 cups (500 mL) cherry tomatoes
- ½ red onion, cut in ¾-inch chunks
Instructions
- In shallow dish, combine yogurt, 1 tbsp of the lemon juice, ginger, tomato paste, garlic, 1-1/2 tsp of the garam masala and ¼ tsp of the salt. Add chicken and toss to coat; let stand for 15 minutes. (Make-ahead: Cover and refrigerate for up to 24 hours.)
- Meanwhile, combine oil and remaining lemon juice, garam masala and salt; set aside.
- Alternately thread tomatoes and onion onto metal skewers.
- Place chicken on greased grill over medium-high heat; close lid and grill, turning halfway through, until juices run clear when chicken is pierced, about 4 minutes.
- Meanwhile, add skewers; grill, turning 4 times and brushing with oil mixture, until onion is slightly softened and tomatoes are slightly charred, about 4 minutes. Serve with chicken.
- Source : Canadian Living Magazine: June 2012