Chicken Vegetable Skewers

‘I love the culture of grilling. It creates an atmosphere that is festive but casual’.
Bobby Flay
Another quick and easy recipe that you can prepare ahead of time and refrigerate overnight. Just put the chicken vegetable skewers on the griller while your guests are enjoying their drinks and they”ll be ready to serve immediately after.

They can be a good item for kid”s lunch box, or a quick meal for yourself when you are not in a mood to cook something elaborate. You can even freeze the skewers with just chicken and add the vegetables later, before grilling/cooking.

These get done easily on an indoor grill, skillet or even in a big frying pan.

For Chicken vegetable Skewers:

1/2 kg boneless chicken
3 tablespoons white vinegar
2 teaspoons garlic powder
1 teaspoon ground garam masala
1 teaspoon ground cumin seeds
1 teaspoon salt to taste
1 teaspoon ground red chilli
3 tablespoons olive oil or sunflower oil
2 medium onions
2 cucumbers
2 carrots
3 lemons
12 wooden skewers,soaked in water for at least 30 minutes

This Is What You Do:

Cut the boneless chicken into bite size pieces. Mix olive oil, vinegar, garam masala, cumin, garlic powder, red chilli powder and salt to make a quick marinade.

Pour the marinade over the chicken, mix well and leave to absorb flavours for 30 minutes. Meanwhile prepare the vegetables, peel onions and cut into 1 inch cubes, cut cucumbers into 1/2 inch thick slices (don”t peel), peel and cut carrots into 1/2 inch thick slices. Blanch carrots so that on the grill they get done in the same time as the other ingredients of the dish.

Brush the grill, skillet or frying pan with oil, place it on medium heat. Dip the skewers into water, first thread an onion, then a cucumber and a carrot then at least 3 pieces of marinated chicken. Repeat till you have used all the chicken, usually makes 12 skewers.

Cook for 5-6 minutes, turn the side and cook another 5 minutes or till the chicken is cooked and everything nicely charred.
Serve sizzling hot with mint raita and lemon wedges.

For mint raita: add 10-15 mint leaves, a hand full of coriander leaves, 2 cloves garlic, 2 green chillies, 1/2 teaspoon salt and 1/2 teaspoon black pepper to a food processor and blend. Add the mint mixture to 2 cups yogurt and mix.

Serves 3-4