Hariyali Chicken and Pineapple Kebabs with Mint Sauce
Ingredients
- 600g chicken breast, cut into large bite-size pieces
- 300g fresh pineapple, cut into chunks
- 25g fresh coriander (including stalks)
- 6g fresh mint leaves
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2 green chillies, chopped (medium heat)
- 2 tsp lemon juice
- 3 tbsp natural yogurt
- 1 tsp salt
- 1 tsp ground cumin
- 1/2 tsp turmeric
- 1/2 tsp chaat masala
Sauce
- 250g greek yogurt
- 1 tsp turmeric powder
- 1.5 tsp mint sauce
- 1.5 tsp sugar
Preparation
Put all the marinade ingredients into a blender and blend until smooth. Add the chicken pieces and mix well, then cover and refrigerate for a few hours to overnight. Mix in the pineapple 30 minutes before assembling the kebabs. If using wooden skewers, soak them in cold water at the same time.
Thread 2-3 pieces each of chicken and pineapple onto each of 6 small skewers. Preheat the grill to the highest heat, then grill the kebabs for 14-15 minutes, turning halfway. Let them rest for a few minutes before serving with salad, naan, and yogurt and mint sauce.
Sauce
Mix all the ingredients in a small bowl and refrigerate for 30 minutes before stirring again and serving.
