I know, right? This makes perfect use of all that mint growing behind my garage.
This morning we had a corn dog contest at the CBC pancake breakfast to kick off the Stampede. Tonight I’m at the Bessborough in Saskatoon, scheduled to visit canola growers and processors early tomorrow morning, having just square danced (that’s right, envision it if you can) at a ranch after a dinner of pitchfork fondue. I’ll explain exactly what that is, with pictures, tomorrow. When I have the gumption to dump all the photos off my camera and sort through them.
So I got permission to share this recipe from a brand new cookbook I’ve been anticipating – Bal’s Quick & Healthy Indian, by Bal Arneson, author of Everyday Indian and host of Spice Goddess on the Cooking Channel. I have a lot of cookbooks, and Everyday Indian is one I actually use, and flip through for inspiration, and is not gathering dust in the basement on my third surplus cookbook shelf.
Bal’s Quick & Healthy Indian is sure to be as well used, starting with these mint and ginger chicken kabobs. Perfect for summer grilling, no?
Mint and Ginger Chicken Kabobs with Spicy Raita
reprinted with permission from Bal’s Quick & Healthy Indian by Bal Arneson (Whitecap)
1/2 cup (125 mL) finely chopped mint
2 Tbsp (30 mL) tamarind pulp
2 Tbsp (30 mL) grapeseed oil
1 Tbsp (15 mL) freshly grated ginger
1 Tbsp (15 mL) garam masala
1 Tbsp (15 mL) brown sugar
salt to taste
1 lb (500 g) boneless, skinless chicken breasts, cut into 1½-inch pieces
6 metal or wooden skewers
In a large bowl, combine the mint, tamarind pulp, oil, ginger, garam masala, brown sugar, and salt and mix well. Stir in the chicken. Cover the bowl and marinate in the refrigerator for at least 30 minutes or up to 2 hours.
Preheat the barbecue to medium heat. (If using wooden skewers, soak them in water for 30 minutes before using.)
Thread the chicken onto skewers. Grill the kabobs on the preheated barbecue for 15 to 20 minutes, turning frequently to make sure all sides are cooked through. Serve with Spicy Raita. Serves 4.
This dip can be made ahead of time and it will keep well in the refrigerator for three to four days.
1 cup (250 mL) plain low-fat yogurt
1 Tbsp (15 mL) chopped mint
1 Tbsp (15 mL) finely chopped chives
1 Tbsp (15 mL) lemon juice
1 tsp (5 mL) prepared grainy mustard
salt and pepper to taste
Combine all the ingredients in a small serving bowl and stir until well mixed.
Makes about 1 cup.