Chicken Kebabs With Coriander Mint Chutney

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READY IN: 35mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • combine pareve (tofu) sour cream, garlic, garam masala, salt and cayenne in a bowl. Add chicken cubes, tossing to coat. Cover, refrigerate at least 2 hours or overnight.
  • In food processor combine all chutney ingredients except pareve sour cream. Puree until smooth, scraping down sides occasionally. Add sour cream and blend briefly. Transfer to container; cover and refrigerate up to 1 day.
  • Thread chicken alternating with onion onto 8 : bamboo skewers. Arrange skewers on parchment or foil lined baking sheet.
  • Bake in preheated 500 degree over for 15 minutes or until cooked through.
  • serve with chutney.
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