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CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Cilantro-Mint Chutney
1/2 cup (packed) fresh mint leaves
1/2 cup (packed) fresh cilantro
1 tablespoon fresh lemon juice
2 1/2 teaspoons minced fresh ginger
1 jalapeņo chili, seeded, minced
2 tablespoons (or more) plain yogurt
Chicken
1/2 cup plain yogurt
3 tablespoons tikka paste or mild curry paste
1 tablespoon olive oil
2 garlic cloves, minced
2 teaspoons minced fresh ginger
1/4 teaspoon cayenne pepper
1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes
24 (about) 6-inch bamboo skewers, soaked 30 minutes in water
Butter lettuce leaves
1/2 small cucumber, halved lengthwise, thinly sliced crosswise
2 limes, cut into wedges
For chutney, blend ingredients together, add more yogurt if needed to make smooth paste. (Can be made 1 day ahead, cover and refrigerate.)
For chicken:
Whisk first 6 ingredients in large bowl to blend, then add chicken, toss to coat, cover and refrigerate at least 2 hours (not more than 12).
Preheat broiler, thread 1 chicken piece on each skewer, cover exposed skewer with foil and broil until cooked (about 8 minutes, turn occasionally). Arrange lettuce and cucumber on platter, top with chicken, squeeze lime over and serve with Chutney. Makes about 24
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