For the month of October I was paired with the talented Sara at Whisks & Needles . From her blog I chose to create Goat Cheese and Sun-Dried Tomato Stuffed Chicken Breasts. My version of her recipe is here on my blog. It was so delicious. I will be sure to make it time and time again. Her original recipe is here . It is an original recipe of hers as well. One that she has tweaked and nurtured to fruition.
Sara emailed me yesterday and she has chosen my recipe for "Spiced Chicken Skewers with Raita". They love East Indian food! Her recipe and recreation of my dish and post are here . I hope she enjoyed this event as much as I did.
I tend to barbeque all year long. Chicken is always a staple for us during barbeque season. Canada is such a melting pot of diverse cultures, so, what can really be classed as Canadian cuisine. This chicken dish takes a little while to prepare, but it is well worth the wait time. I'm so glad that Sara enjoyed it!!!
I don't have my own photo of this recipe, but, my photo is taken in the countryside overlooking Lake Okanagan in the town of Naramata, British Columbia.
**Spiced Chicken Skewers with Raita**
3/4 cup plain yogurt
1 tablespoon peeled fresh ginger, grated
2 teaspoon ground cumin
1/4 teaspoon ground cardamon
1/4 teaspoon ground tumeric
1/4 teaspoon saffron threads, crushed
1/8 tsp ground cloves
3 garlic cloves, minced
2 lbs skinless, boneless chicken breasts, cut into 1-inch cubes
1 medium red onion, cut into 1-inch chunks
1 large red bell pepper, cut into 1-inch chunks
1/3 teaspoon salt
1/2 teaspoon freshly ground black pepper
To prepare kebabs, combine the first 12 ingredients through to red bell pepper in a large zip-top plastic bag, seal and marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag and discard marinade. Thread chicken, onion and bell peppers alternately on each of 8 (12-inch) bamboo skewers (having soaked them immersed in water for hours). Coat kebabs with cooking spray, and sprinkle with 1/2 tsp salt and freshly ground black pepper.
Place kebabs on a grill rack coated with cooking spray or oil. Grill 25 minutes or until chicken is done, turning occasionally. Remove from grill, keep warm.
1/3 cup diced seeded tomato
1/4 cup cucumber, peeled, seeded, grated and squeezed dry
1/4 cup low-fat sour cream
1 tablespoon minced jalapeno pepper
1 tablespoon chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
Combine 1/2 cup yogurt with remaining ingredients in a small bowl. Serve with kebabs.
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