That’s a long title. Say that 5 times fast. No, really, do it. I’ll wait…
…Ha! That was hilarious. You’re a funny person.
Today has been a myriad of ups and downs. I’m still on vacation, +1. The fence won’t be finished for days yet so our yard is still a construction zone and our dogs can’t roam freely as they’d like, -1. Paul came over for dinner and games, +1. Paul smashed his iPad in our driveway, -1. We had these chicken skewers for dinner, + 1. I forgot to make rice to go with them, -1. We had arugula salad though, +1! It was 90 degrees outside…+/- 0. The skewers were delicious, +1. Tally….whew! I’m in the black today.
I may have gone a little skewer-crazy, today. I also made skewers of cherry tomatoes marinated in balsamic vinegar, baby eggplants brushed with olive oil, zucchini and red onion and grilled them on salt blocks. They turned out quite nicely as well. It got a little hot in the 90F degree heat standing in front of the grill but it was worth the extra tan :).
- 4 medium to large boneless, skinless chicken breasts, or 1 pound paneer cheese
- 1 cup nonfat greek yogurt plus extra for dipping
- 2 tablespoons lime juice
- 2 tablespoons paprika
- 2 tsp habanero powder
- 1 tablespoon kosher salt
- 6 metal skewers
- Cut chicken breasts into 12 strips, lengthwise (about three strips per breast). Put the chicken into a gallon-sized ziplock bag.
- In a medium-sized bow, mix together the yogurt, lime juice, paprika, habanero powder and salt. If habanero is too spicy for you, you can substitute a different chile powder or skip it altogether and increase the amount of paprika.
- Spoon the yogurt mixture into the bag with the chicken. Seal the bag and squish it around until all of the chicken is coated with the yogurt mixture. Put the bag in the fridge and let it marinate for about 4 hours, or overnight.
- Brush your grill with oil or spray and set it to a medium high heat. Thread the chicken strips onto the metal skewers, two strips per skewer, one right after the other. Place the skewers on the grill. Grill, turning occasionally, until the chicken is cooked through and a nice crust has developed--about 7-8 minutes per side.
- Serve alongside a bowl of greek yogurt for dipping.
- Cut the paneer into 1" cubes. Place cubes in a gallon-sized ziplock bag.
- Follow steps 2-5, only cut the cooking time down to 5 minutes per side.
I didn't have any cumin, but I think a couple teaspoons added in would be divine. Also an optional spritz of lime, if that's your thing. We served this over an arugula salad, but I think a saffron and tomato rice dish would also fare nicely.