Marinated Grilled Chicken Skewers with California Raisin Sambal (Murghi Kebabs)

Spicy garam masala and jalapeno peppers heat up the chicken on these skewers.



    Chicken Marinade

    • 1 cup packed fresh cilantro
    • 1 cup packed fresh mint
    • 1/2 cup sliced shallots
    • 1/4 cup fresh lemon juice
    • 2 tablespoons garam masala*
    • 1 tablespoon chopped fresh gingerroot
    • 1 teaspoon sugar
    • 8 cloves garlic
    • 1 chopped jalapeno pepper
    • 1 cup vegetable oil
    • Salt and pepper; to taste
    • 20 wooden skewers, 6 to 8-inches long
    • 2 pounds boneless, skinless chicken breasts

    California Raisin Sambal

    • 2 tablespoons vegetable oil
    • 1 medium yellow onion, chopped
    • 1 tablespoon chopped fresh gingerroot
    • 5 cloves garlic
    • 2 red jalapeno peppers, stemmed and chopped
    • 2 cups California golden raisins
    • 1/2 teaspoon ground turmeric
    • 1 cup rice wine vinegar
    • Salt and pepper; to taste


    Chicken Marinade

    In food processor or blender, blend together cilantro, mint, shallots, lemon juice, garam masala, ginger, sugar, garlic and jalapeno. Slowly add vegetable oil, blending thoroughly. Season with salt and pepper. Set aside.

    Set skewers to soak in water for 1 hour. Lightly pound chicken breasts. Cut lengthwise into 1-inch wide strips, 3 to 4-inches long. Thread chicken strips onto skewers; brush with marinade. Refrigerate at least 1 hour or overnight.

    California Raisin Sambal

    Heat oil in small saucepan over medium-high heat. Sauté onion, ginger, garlic and jalapenos, 1 to 2 minutes. Stir in raisins and turmeric; cook 2 to 3 minutes, stirring occasionally. Add vinegar, simmer 10 to 12 minutes or until all liquid evaporates. Purée mixture; season with salt and pepper.

    Preheat grill or broiler. Arrange skewers in single layer; grill 2 to 3 minutes on each side or until chicken is no longer pink at thickest part. Serve arranged on red leaf lettuce with sambal on the side.

    Note: Garam masala is a mixture of cardamom, cinnamon, cloves, black pepper, cumin and coriander found in ethnic/specialty stores. Mild curry powder can be used as a substitute.

    Nutrition Facts Per Serving

    Calories 520 (54% from fat); Total Fat 32g (sat 4g, mono 17g, poly 9g, trans 0g ); Cholesterol 75mg; Protein 29g; Carbohydrate 32g; (Dietary Fiber 2g; Sugars 23g; ); Iron 2mg; Sodium 70mg; Calcium 51mg; Potassium 572mg

    This recipe is found in the following categories:

    World Flavors

    Special Diet

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