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Chicken and Lamb Skewers with Raita

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Yes, yes, I got carried away with my Indian appetizers, but I blame this on my passion for cooking.  My kitchen is now stocked with Major Grey’s chutney, garam masala, green curry paste and whole cumin seeds…I think I’ll have to find some more recipes with a South Asian flair.  I made chicken tikkas marinated in yogurt and some spicier lamb kabobs with cumin and coriander.  I added a cucumber raita for those who wanted a dip with their skewers, meatballs or samosas…because I have no idea what goes with what!  My book club friends enjoyed it all!

 
Chicken and Lamb Kebobs with Raita…adapted from Gourmet, Bon Appetit and The Indian Grocery Store Demystified
 
For the Chicken Tikkas:
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon peeled, finely grated ginger
1 teaspoon finely grated garlic
3/4 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts (or thighs), cut into 1 inch cubes
Mix together all ingredients except chicken.  Marinate in ziplock bag 8 hours or overnight.
Skewer chicken and grill about 5 to 7 minutes or till just cooked through.  If using bamboo skewers, soak in water 30 minutes before using.
 
For Lamb Kebobs:
1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1-1 1/2 pound leg of lamb, cut into one inch cubes
Whisk all ingredients except lamb.  Marinate lamb in ziplock bag 8 hours or overnight.

Skewer lamb and grill about 8 minutes, till browned on out side but still pink inside.

For Raita:

1 medium cucumber (I used the thinner English cucumber)
1 teaspoon cumin seeds, toasted (heat in a small frying pan over high heat for a few seconds)
2 cups Greek yogurt
1 clove garlic, minced
2 tablespoons fresh cilantro, chopped
Salt, to taste

Cayenne pepper or paprika to garnish, optional

Peel cucumber and cut into 1/4 inch strips.  Then cut strips into thin slices.  Blot with paper towels to remove excess moisture.  Mix all ingredients except cayenne or paprika.  Chill before serving.  Garnish with a sprinkle of cayenne or paprika if desired.
 

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2 comments on “Chicken and Lamb Skewers with Raita”

  1. This comment has been removed by the author.

  2. You made this! That brings a tear to my eye. *sniff*. And has me drooling. It looks fabulous Liz! Wonderful. (I don’t know what happened to my first post. I changed my blog name…)

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