Curried Chicken Skewers with Creamy Chickpea Salad
Serves: 4
  • Curried Chicken
  • 2 tbsp (30 mL) plain Balkan-style yogurt
  • 1 tbsp (15 mL) mild curry paste
  • 2 cloves garlic, finely grated or pressed
  • pinch salt
  • 450 boneless skinless chicken breasts, cut in 24 cubes
  • Chickpea Salad
  • ¼ cup (60 mL) Balkan-style yogurt and light mayonnaise
  • 1-1/2 tsp (7 mL) grated fresh ginger
  • 1 small clove garlic, finely grated or pressed
  • pinch each salt and pepper
  • 1 can (540 mL) chickpeas, drained, rinsed and patted dry
  • 1 cup (250 mL) finely chopped cucumber
  • ¼ cup (60 mL) chopped fresh cilantro
  • 2 green onions, sliced
  • 1 rib celery, diced
  1. Curried Chicken: In bowl, stir together yogurt, curry paste, garlic and salt; add chicken and stir to coat. Thread 3 pieces of the chicken onto each of 8 metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning once, until no longer pink inside, about 8 minutes.
  2. Chickpea Salad: In large bowl, whisk together yogurt, mayonnaise, ginger, garlic, salt and pepper. Add chickpeas, cucumber, cilantro, green onions and celery; stir to coat. Serve with chicken.
Recipe by dinners with rob at