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Julie Van Rosendaal - Mint chicken kebabs

Julie Van Rosendaal starts her music-food mash up series with Magnolia Buckskin beet chutney and mint chicken kebabs.

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Grilled Ginger-Yogurt-Mint Chicken Skewers

1/2 cup plain yogurt
1/2 cup torn fresh mint (a big handful)
1 Tbsp. grated fresh ginger
1 Tbsp. garam masala (optional)
1 Tbsp. brown sugar
1/4 tsp. salt
1 lb boneless, skinless chicken thighs, cut into chunks
8 bamboo skewers

In the bowl of a food processor, combine the yogurt, mint, ginger, garam masala, brown sugar and salt and pulse until blended. (Alternatively, stir everything in a bowl, then finely chop the mint and stir it in.) Add the chicken, stir to coat well, and refrigerate for a couple hours, or overnight.

Meanwhile, soak bamboo skewers in water for at least 10 minutes and preheat your grill to medium-high. Thread the chicken onto the skewers and cook for about 5 minutes, turning as needed, until the chicken is cooked through. Serve as is or with beet chutney. Serves 4-6.

Beet Chutney

8 cups cooked chopped beets
3 cups apples, peeled and chopped
2 big onions, chopped
3 cloves garlic, chopped
½ cup Sultana raisins
2 cups white vinegar
2 1/4 cups white sugar
2 tsp salt

Cook onions in a little vinegar.

Add beats, apples, garlic, raisins and cook until soft.

Add rest of vinegar, salt and sugar.

Cook slowly for 30 minutes at medium heat below a simmer, stirring as it cooks.

Pack beets into hot sterilized jar to within 1/2 inch of top rim when chutney is still hot.

Makes about 6-8 x 500ml jars.
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