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Ingredients

• 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
• Spicy Raita
• 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.

Description

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…

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