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Tamarind Marinated Chicken Kabobs

These quick kabobs are a pretty orange color and the yogurt marinade keeps the chicken tender even on a high temperature grill. I will normally make these for parties and picnics as they will taste equally good hot or at room temperature.  Any leftovers are the perfect topping for a green salad. I have used onions and squash on my kabobs but any veggies you like would work just as well: bell pepper, mushroom, or eggplant. Artfully arranged on top of a bed of rice or couscous these kabobs can be a show stopper.  The couscous stuffing used in this Cornish game hen recipe would be perfect for with these kabobs. Sorry no fancy pictures on this post, but we were having a simple meal on the patio the night I made these so they came off the grill and went right into our bellies.

1-2 lbs of chicken breast cut into cubes

1-2 purple onions

2-3 small squash

Olive oil



½ cup of plain Greek yogurt

2 tbsp of tomato paste

1 small onion grated.

Juice and zest of one lemon

3-6 cloves of garlic diced

1.5 tbsp of tamarind paste

1 tbsp paprika

1 tbsp turmeric

½ tsp salt

1 tsp cumin

¼ tsp cayenne or other hot pepper powder

Mix all the spices, the lemon and the tomato paste into the Greek yogurt and then coat the chicken with marinade. Let sit in the refrigerator for at least 3 hours or as long as overnight.

Cut the veggies into large cubes about the same size as the chicken and coat with olive oil and salt and pepper.  Thread the meat and vegetables on to the skewers.

Cut into bite sized cubes that will all take about the same amount of time to cook

Place the skewers onto a hot grill or under a hot broiler.  Flip them once. You will know the skewers are ready to flip when they release from the grate with only a gentle pull.  If you have to tug on them they are not ready to flip wait another minute.

Give the kebabs a drizzle of fresh lemon juice and dash of salt when they are done. Serve on their own or on top of a platter of rice or couscous.