THUNDER BAY – Food Now – Over the summer, often you might have last minute guests, or you don’t have a lot of time to sweat it out in the kitchen, here is a recipe from Foodland Ontario that is fast to make. These skewers taste amazing and require minimal work. Tandoori paste is available at most grocery stores, but in a pinch any Indian paste can be used. The skewers are excellent with basmati rice as well.
Preparation Time: 20 minutes
Marinating Time: 30 minutes
Cooking Time: 10 minutes
Serves: 4
Ingredients:
- 1/4 cup (50 mL) plain yogurt
- 4 tsp (20 mL) bottled tandoori paste
- 1 lemon
- 1 lb (500 g) boneless skinless Ontario Chicken Breasts or Thighs
- 3 firm but ripe Ontario Peaches or Nectarines
- 1 tsp (5 mL) olive oil
- 3 tbsp (45 mL) finely chopped fresh coriander
- Salt
- 4 small naan bread (optional)
- Raita (homemade or store bought), optional
Preparation Instructions:
In medium bowl, whisk together yogurt, with tandoori paste and 1 tbsp (15 mL) lemon juice. Cut chicken into bite-size chunks; add to yogurt mixture and stir. Refrigerate, stirring occasionally, for 30 minutes or covered overnight.
Cut unpeeled peaches into 4 wedges each. In bowl, toss together peaches, 1 tsp (5 mL) lemon juice, oil and 2 tbsp (25 mL) of the coriander..
Thread chicken onto 4 skewers; thread peaches onto remaining skewers. Sprinkle both with salt to taste. Place chicken on greased grill over medium heat; grill, turning occasionally for 7 minutes. Add peach skewers; grill until juices run clear when chicken is pierced and peaches are warm, 2 to 4 minutes. During last minute of cooking, grill naan if using. To serve, top each naan with 1 peach skewer, 1 chicken skewer and dollop of raita. Sprinkle with remaining coriander.
Tip: To prevent peaches from spinning when grilling, thread skewer through top and bottom of each wedge.
Nutritional Information:
1 Serving
- Protein: 28 grams
- Fat: 3 gams
- Carbohydrates: 9 grams
- Calories: 183
- Fibre: 1 gram
