Red Curry Chicken Kebabs With Minty Yogurt Sauce Recipes

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RED CURRY CHICKEN KEBABS



Red curry chicken kebabs image

Chicken and kebabs are two of our most popular choices so this former cover star is a real winner - for barbecues or the grill

Provided by Good Food team

Categories     Buffet, Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 20m

Number Of Ingredients 7

2 boneless, skinless chicken breasts , cut into large chunks
2 tbsp Thai red curry paste
2 tbsp coconut milk
1 red pepper , deseeded and chopped into chunks
1 courgette , halved and cut into chunks
1 red onion , cut into large wedges
1 lime , halved, to serve

Steps:

  • Fire up the barbecue or heat a griddle pan to high. Tip chicken, curry paste and coconut milk into a bowl, then mix well until the chicken is evenly coated. Thread vegetables and chicken onto skewers. Cook the skewers on the barbecue or griddle for 5-8 mins, turning every so often, until the chicken is cooked through and charred. Serve with herby rice, salad and a lime half to squeeze over.

Nutrition Facts : Calories 251 calories, Fat 8 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 36 grams protein, Sodium 0.85 milligram of sodium

SPICED BEEF AND CHICKEN KABOBS WITH CUCUMBER YOGURT



Spiced Beef and Chicken Kabobs with Cucumber Yogurt image

Provided by Ayesha Curry

Categories     main-dish

Time 1h45m

Yield 4 servings

Number Of Ingredients 18

1 cup plain low-fat Greek yogurt
2 tablespoons chopped fresh mint
1 tablespoon fresh lemon juice
1 Persian cucumber, finely chopped
Kosher salt
1/2 cup plain low-fat Greek yogurt
1/4 cup finely chopped fresh cilantro
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
1/4 teaspoon ground allspice
3 tablespoons olive oil
Kosher salt and freshly ground black pepper
1 pound beef sirloin tip, cut into 3/4-inch pieces
1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
12 mixed-color baby bell peppers (about 8 ounce)
1 red onion, cut into 1/2-inch pieces
Lemon wedges, for serving

Steps:

  • For the yogurt sauce: Stir together the yogurt, mint, lemon juice and cucumbers. Add salt to taste. Refrigerate while the meat marinates. (The sauce can be made up to 1 day ahead.)
  • For the kabobs: Mix the yogurt, cilantro, coriander, cumin, turmeric, allspice, 2 tablespoons of the olive oil, 1 1/2 teaspoons salt and 1/4 teaspoon pepper together in a large bowl. Add the beef and chicken (you can separate them into 2 bowls if you prefer) and toss to coat in the marinade. Cover and refrigerate for at least 1 hour and up to 3 hours.
  • Prepare a grill for cooking over medium-high heat.
  • Toss the peppers and onions with the remaining 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper to taste.
  • Thread the chicken and beef onto separate skewers (about 5 pieces of meat per skewer), threading a piece of onion between each piece of meat--for even cooking, avoid overcrowding the skewers. Use 2 skewers to thread the peppers, to make them easier to turn. (Make 4 double skewers with 3 peppers each.)
  • Grill the kabobs, turning occasionally, until lightly charred on the outside and cooked through, 6 to 7 minutes for the beef (medium-rare), 10 to 12 minutes for the chicken, and about 12 minutes for the vegetables.
  • Serve the kabobs with lemon wedges and the yogurt sauce on the side.

RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE



RED CURRY CHICKEN KEBABS WITH MINTY YOGURT SAUCE image

Categories     Chicken     Appetizer     Bake     Dinner     Grill/Barbecue

Yield 8-10 skewers

Number Of Ingredients 9

2 1/2 tablespoons Thai Red Curry Paste
1/2 cup vegetable oil
kosher salt
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1 inch cubes
3/4 cup plain low-fat yogurt
1/4 cup low-fat mayonnaise
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon finely chopped mint

Steps:

  • 1. In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight. 2. Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt. (I cooked mine in the oven 350 degrees, skipped the grill, used a 9x13 glass pan) 3. Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

CURRY CHICKEN SKEWERS



Curry Chicken Skewers image

Provided by Aaron McCargo Jr.

Categories     appetizer

Time 2h18m

Yield 4 to 6 servings

Number Of Ingredients 15

Wooden skewers
2 pounds boneless chicken breast, cut into chunks
3 tablespoons minced garlic
1/2 cup sliced green onions
2 tablespoons chopped cilantro leaves
2 tablespoons minced lemongrass
2 tablespoons curry powder
1 tablespoon soy sauce
1 tablespoon honey
1 lime, juiced
1 tablespoon smoked paprika
1/4 cup chicken stock
1 teaspoon coarsely ground black pepper
2 tablespoons canola oil
Steamed white rice, for serving

Steps:

  • Soak wooden skewers in water for at least 30 minutes.
  • In a large bowl, add the chicken and all the remaining ingredients and mix well. Cover with plastic wrap and refrigerate for 2 hours or overnight. Remove the chicken from the marinade and thread onto the wooden skewers.
  • Preheat the grill to medium.
  • Put the skewers on the grill. Cook for 2 to 4 minutes, then flip and cook for another 2 to 4 minutes. Remove the chicken from the skewers to a serving platter and serve with white rice.

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE



Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

Categories     Sauce     Chicken     Marinate     Feta     Mint     Summer

Yield serves 4

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs (about 4), cut into 1-inch pieces (24 total)
1 zucchini, halved lengthwise and cut crosswise into 1-inch pieces (16 total)
1/2 small red onion, quartered lengthwise, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and freshly ground pepper
Vegetable oil, for grill
1/2 cup crumbled feta (2 ounces)
1/4 cup plain yogurt
1 cup packed fresh mint leaves, plus more for garnish (optional)

Steps:

  • In a resealable plastic bag, combine chicken, zucchini, onion, olive oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Marinate at room temperature 30 minutes (or refrigerate up to overnight; place bag on a plate, in case of leaks).
  • Heat grill to medium (see page 367 for instructions); lightly oil grates. (Alternatively, heat a grill pan over medium-high.) Onto each skewer, thread 3 pieces of chicken with zucchini and onion. Grill skewers, turning occasionally, until chicken is cooked through and vegetables are tender, 12 to 14 minutes.
  • To make sauce, blend feta, yogurt, mint, and remaining tablespoon vinegar in a food processor until smooth. Serve kebabs with dipping sauce and garnish with mint leaves if desired.

THAI RED CHICKEN CURRY



Thai Red Chicken Curry image

This is a quick and easy curry stir-fry made with chicken, zucchini, red bell pepper and carrot. Coconut milk and curry paste make an irresistible sauce. No need to go out to eat, as this dish is ready in about 20 minutes!

Provided by THEKNACKEREDCHEF

Categories     World Cuisine Recipes     Asian     Thai

Time 20m

Yield 4

Number Of Ingredients 10

2 teaspoons olive oil
1 pound skinless, boneless chicken breast halves - cut into thin strips
1 tablespoon Thai red curry paste
1 cup sliced halved zucchini
1 red bell pepper, seeded and sliced into strips
½ cup sliced carrots
1 onion, quartered then halved
1 tablespoon cornstarch
1 (14 ounce) can light coconut milk
2 tablespoons chopped fresh cilantro

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the chicken pieces; cook and stir for about 3 minutes. Mix in the curry paste, zucchini, bell pepper, carrot and onion. Cook and stir for a few minutes.
  • Dissolve the cornstarch in the coconut milk, then pour into the skillet. Bring to a boil, then simmer over medium heat for 1 minutes. Right before serving, stir in the cilantro.

Nutrition Facts : Calories 270.6 calories, Carbohydrate 11.2 g, Cholesterol 58.5 mg, Fat 15.8 g, Fiber 1.9 g, Protein 25.4 g, SaturatedFat 6.4 g, Sodium 147.2 mg, Sugar 3.6 g

GRILLED GREEK CHICKEN KEBABS WITH MINT-FETA SAUCE



Grilled Greek Chicken Kebabs with Mint-Feta Sauce image

A touch of olive oil, vinegar, and oregano makes these kebabs sing at dinnertime. For an even creamier dipping sauce, try thick, flavorful Greek yogurt.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 1h

Number Of Ingredients 10

1 pound boneless, skinless chicken thighs, cut into twenty-four 1-inch pieces
1 zucchini, halved lengthwise and cut crosswise into sixteen 1-inch pieces
1/2 small red onion, quartered, layers separated
2 tablespoons olive oil
1 teaspoon dried oregano
3 tablespoons red-wine vinegar
Coarse salt and ground pepper
1/2 cup crumbled feta (2 ounces)
1/4 cup plain low-fat yogurt
1 cup fresh mint leaves

Steps:

  • In a resealable plastic bag, combine chicken, zucchini, onion, oil, oregano, and 2 tablespoons vinegar; season with 1/2 teaspoon salt and teaspoon pepper. Marinate at room temperature for 30 minutes (or refrigerate up to overnight).
  • Heat grill or grill pan to medium. Soak eight 6-inch wooden skewers in water for 15 minutes.
  • Onto each skewer, alternately thread 3 pieces of chicken with 2 of zucchini and 2 of onion (see below). Grill skewers, turning occasionally, until chicken is cooked through, 12 to 14 minutes.
  • Meanwhile, make dipping sauce: In a food processor, blend feta, yogurt, mint, and remaining tablespoon vinegar until smooth. Serve kebabs with dipping sauce.

Nutrition Facts : Calories 293 g, Fat 19 g, Fiber 2 g, Protein 25 g

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