Tangy Curry Chicken Skewers
Lots of curry and garlic marinated in lemon juice makes for juicy, tender chicken skewers. The avocado-lime sauce is a yummy dip to serve alongside with these skewers.
- 2 chicken breasts cut into strips
- 2 tbsp olive oil
- 2 tbsp fresh lemon juice
- 3 cloves garlic minced
- 1 tbsp curry powder
- 1/2 tsp cumin
- 1/2 tsp turmeric
- 1/2 tsp garam masala optional
- 1/2 tsp ground coriander
- 1/2 tsp salt
- 1 avocado diced
- 2 tbsp mayonnaise
- 2 tbsp Greek yogurt
- juice of 1/2 lime
In a bowl, whisk together olive oil, lemon juice, garlic, and all of the spices. It will be more of a thick paste. Add the chicken strips, and coat with the marinade. Refrigerate for 1-24 hours.
Preheat the grill to medium-high, and ensure the grill top is oil. Place chicken on skewers, and grill for 10-12 minutes, flipping them once, until they are golden brown and juices run clear.
In a small bowl, combine avocado, lime juice, mayo, and Greek yogurt. Lightly mash the avocado in with the other ingradients, until you reach a desired consistency. (I prefer mine with small chunks of avocado).
If you're using bamboo skewers, don't forget to soak them ahead of time so they do not burn when grilling.