Sri Lankan Curry Chicken Kebabs for Fiesta Friday #21
Almost a year ago I had a pot luck here at my house for a group of great cooks that I know from Food 52 and some from blogs I follow. One of the incredible cooks is Queen Sashy her blog is Three Little Halves, if you haven’t seen it you should take a look it’s incredible, the recipes, the photography the writing, no wonder it has been nominated and given awards, Just beautiful!! So she brought me a bottle of her own homemade spice blend, Sri Lankan Roasted Curry powder. It’s is fragrant and incredibly delicious. I put it in my spice cabinet and forgot about it, until today. I wanted to bring something to the party that is easy to eat, not messy, yet very tasty. so kebab is a great choice. I marinated chunks of chicken in greek yogurt, salt, pepper, the curry,garlic, ginger, lime juice and lime zest.
Back to the party, every Friday we all get together for a fabulous food fest the AHMAZING Angie @The Novice Gardener as always is our fearless and fierce leader. This weeks festivities are co hosted by Elaine@foodbod and Julianna@foodie on board. Both a lot of fun, accomplished cooks and I for one am very excited that they are hosting this week. If you want to join Fiesta Fridays don’t hesitate, do it, just click on the link in this paragraph for Angie the Novice Gardener.
Sri Lankan Curry Chicken Kebabs
1 1/2 lb chicken cut into bite size pieces
1 cup greek yogurt unflavored
juice of 1 lime
zest of 1/2 lime
2 heaping tsp Sri Lankan roasted curry powder or your favorite curry
1 clove garlic minced
1 tsp fresh ginger grated
salt and pepper to taste
Combine everything but the chicken in a bowl, add the chicken and toss to make sure each piece is coated. Cover and refrigerate at least 2 hours or overnight.
When ready to cook, skewer pieces of chicken scraping most of the yogurt marinade off, you can grill on the stovetop or outside on your grill. I found it took approximately 10 minutes for them to cook through I turned to make sure all sides were evenly browned. Sprinkle with sumac before serving if you like and have on hand, also a squeeze of fresh lime is delicious.
You can eat this with rice, on it’s own with salad or on flat bread with yogurt and mint.