Chicken-Vegetable Kabobs7:39 PM
Cooking with kids is always fun and makes our dinner time less harried too ! This one such recipe, where the little ones get to pick their favourite vegetables and play with colours.
Who doesn't love food on a stick? Even your picky eaters will enjoy this colourful kabobs.
Now to the recipe,
2 lb boneless skinless chicken thighs, cut into
1 1/2-inch pieces.
1 cup plain yogurt
1 green bell pepper, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
1 large red onion, cut into 1-inch squares
12 ounces large cherry tomatoes
1/2 tsp curry powder
1/4 cup red onion, chopped
1 tbs olive oil
1 cup fresh or dried basil leaves
salt and pepper to taste
twenty skewers or according to your count
parchment-lined baking sheet
Pulse yogurt,basil and onion in a food processor
until the onions and basil are well blended.
Transfer the yogurt mixture in to a bowl and stir in
the curry powder and 1/4 tsp salt.
Reserve 1/2 cup of the yogurt mixture for dipping.
Add remaining yogurt mixture to the chicken, toss
and refrigerate atleast 45 minutes.
Soak twenty 8-inch skewers in water for 30 minutes.
Preheat grill to medium. Toss together all the
veggies along with oil, salt & pepper.
Thread chicken and vegetable onto skewers and
transfer to a parchment-lined baking sheet.
Grill kabobs, turning occasionally, until the chicken
is cooked through and veggies are charred, about
Serve with reserved yogurt mixture for dipping.
You can use vegetable of your choice.
Substitute paneer instead of chicken.