At our house, barbecue season is never really over! We barbecue whether it’s spring, summer, fall or winter because we love the flavour it gives to meat and veggies. So even though there was a little bits of snow in the air today, we didn’t mind because we knew mixing in a little India with Patak’s delicious pastes in these barbecued Butter Chicken Kebabs for dinner would definitely warm up us! By marinating the chicken pieces in Patak’s Butter Chicken paste, these kebabs came out tender and juicy and oh-so-good. Paired with rice and salad, this is a perfect dinner any night of the week.
Ingredients:
2 large chicken pieces, cubed
16 cherry tomatoes
1 green pepper, cut into 1.5 inch chunks
5 tbsp. of Greek yogurt
5 tbsp. of Patak’s Butter Chicken Paste
Directions:
1. Cook the paste with a few tablespoons of water in a frying pan over medium heat for a few minutes to release the full flavours and aromas in the paste. Let paste cool.
2. Combine cooked Patak’s Paste with Greek yogurt and chicken in a large freezer bag.
3. Let marinate in the fridge for at least one hour prior to cooking, but no more than 24 hours.
4. When ready to cook, skewer the chicken and vegetables in any desired order, and brush the vegetables with any leftover paste.
5. Place on medium heat on barbecue, turning occasionally until internal temperature of chicken is 74 degrees. Serve.
{ If you have a very hungry teenage boy in the house like I do, you many want to double or triple this recipe.}
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