September 26, 2010


This makes a great appetizer and can be made ahead.


24 (6-inch) bamboo or wooden skewers, soaked in water
2 skinless, boneless chicken breast halves
1 1/2 teaspoons curry powder
1 teaspoon freshly ground black pepper
1/2 teaspoon kosher salt
1/2 teaspoon ground ginger
1/2 teaspoon crushed garlic
small container of plain greek yogurt
Peanut sauce (see recipe on this blog)


With a sharp knife, cut each chicken breast lengthwise into 12 long, thin strips. Thread 1 strip onto each of the skewers, weaving the skewer back and forth along the length of each chicken strip. Arrange them on a large platter or baking tray.

In small mixing bowl, mix spices into yogurt.  Using a basting brush; coat each chicken strip.  Cover and let marinate for 60 minutes.

Preheat outdoor grill or broiler.  Grill until chicken is done.  Baste with peanut sauce on both sides and grill for 1-2 minutes more.

Serve with additional peanut sauce on the side and enjoy!

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