Grilled Ginger-Yogurt-Mint Chicken Skewers with Beet Chutney

mint chicken kabobs 1 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

My friend and neighbour, Emily, has a single mint plant in front of her house that’s the size of a small shrubbery. She encourages me to grab handfuls of it if I’m ever walking by.

mint chicken kabobs 5 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Because she brought a few jars of beet preserves to me last week – pickled beets, beet relish and chutney – I pondered what I might make with mint that would go with the tangy beets, knowing she had the same plethora of mint and pickled beets at home too.

mint chicken kabobs 2 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

And so I took a handful or two and whizzed it into a slurry with plain yogurt, the juice of a lemon (the zest would be great too), some ginger and spices; yogurt acts as a flavour carrier while tenderizing chicken – you can leave it in the fridge for a day to get to know each other, or freeze the lot – the marinade protects the chicken from freezer burn.

mint chicken kabobs 4 Grilled Ginger Yogurt Mint Chicken Skewers with Beet Chutney

Thread the chunks onto soaked bamboo skewers and they cook in about five minutes on the grill. Emily’s beet chutney, I have to tell you, is divine – made with onions and apples, vinegar, sugar and spices, it’s everything I love in a chutney, with fab colour to boot.

Grilled Ginger-Yogurt-Mint Chicken Skewers

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

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.

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. Serves 4-6.

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July 17 2013 03:52 pm | chicken & turkey and on the grill

22 Responses to “Grilled Ginger-Yogurt-Mint Chicken Skewers with Beet Chutney”

  1. Helena on 18 Jul 2013 at 10:55 am #

    I have both mint and beets in my garden this year so I’m saving this one for when the beets ate ready. Feels. Perfect for summer.

  2. Laura on 18 Jul 2013 at 4:16 pm #

    Such a great combination of flavors!

  3. Jake on 18 Jul 2013 at 10:58 pm #

    Anything from the garden is a treat! The mint patch is mostly mojito material lately. Garden beets soon from the little salad square garden. I make a similar chicken/mint/yogurt skewer called Afghani street kebabs.

    Cheers,
    Jake

  4. molly on 19 Jul 2013 at 11:39 pm #

    nom nom nom….

    yogurt marinated chicken, how do i love thee? let me count the ways!

  5. Denise on 21 Jul 2013 at 9:50 am #

    Thank God for any BBQ recipe on a hot day! Tried this yesterday and it was delicious. Went looking for Garam Masala and when neither Superstore nor Coop came through I found this substitution online:
    1/2 teaspoon cumin
    1/2 teaspoon paprika
    1/4 teaspoon cinnamon
    1/4 teaspoon cayenne
    1/4 teaspoon crumbled bay leaves
    1/8 teaspoon cloves
    Love listening to you on CBC! You are a natural! Keep up the great work.

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