Chicken, Peach and Mint Skewers with Cilantro Mint Chutney
WOW your camping guests with a tangy kabob.
Before you leave home:
In a medium bowl, whisk 1 cup Greek yogurt, 1 teaspoon ground Kashmiri chili (or ½ teaspoon each paprika and cayenne), ½ teaspoon turmeric, ½ teaspoon garam masala, ¾ teaspoon chaat masala (optional)3/4 teaspoon kosher salt, 1 tablespoon lemon juice, 2 teaspoons vegetable oil, 2 garlic cloves grated and 1 teaspoon grated fresh ginger until well blended. Add 1-pound chicken thighs or breast cut into 2-inch chunks and mix until evenly coated. Chill at least 2 hours and up to a day. Remove the chicken from the marinade and store in an airtight, sealable container.
In a blender, whirl until very smooth, scraping down container a couple times: 2 cups packed cilantro including stems, 1 cup packed fresh mint leaves, ¼ cup water, 2 tablespoons lemon juice, 1 tablespoon roasted unsalted peanuts, 2 teaspoons sugar, 1 teaspoon cumin seeds, 1 teaspoon kosher salt, 2 garlic cloves and 1 serrano chili (remove the seeds for less heat). Put into sealable container.
Also pack 12 10-inch long wooden skewers, cooking oil spray, 2-3 firm but ripe yellow peaches cut into chunks the same size as the chicken, 1 medium red onion cut into chunks as the chicken and 24 fresh mint leaves.
30 minutes before grilling, soak skewers in water. Heat the grill to 450-500 degrees. Onto each skewer, alternately thread a few pieces of onion (take chunks apart) followed by a chunk of peach and chicken; repeat. Coat skewers well all over with cooking oil spray. Also spray the grill grate. Grill skewers until browned and the chicken is cooked through to 165 degrees internal temperature, 7 to 10 minutes. Thread a mint leaf onto the end of each skewer. Sprinkle 2 tablespoons chaat masala, if using, and the Cilantro Mint Chutney.
You can find Kashmiri chili and chaat masala at Indian markets and online.
-original recipe from Sunset Magazine-