Chicken or Swordfish Kebabs
- Total Time
- 1 hour 15 minutes, plus 3 hours' refrigeration
- Rating
- Comments
- Read comments
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Ingredients
- Salt and freshly ground pepper
- 1½pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces
- 1 to 2plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper
- 1cup plain lowfat yogurt
- 1teaspoon curry powder
- Seeds from 3 cardamom pods, crushed (optional)
- 1tablespoon canola oil
- 12cherry tomatoes
- 1large red or green pepper, cut in 1-inch squares
- 1 to 2garlic cloves (to taste), cut in half, green shoots removed
- ¼teaspoon salt
- ½teaspoon toasted cumin seeds, ground (optional)
- 1cup drained yogurt
- 2tablespoons finely chopped fresh mint or dill
For the Sauce
Nutritional analysis per serving (4 servings)
410 calories; 20 grams fat; 6 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 3 grams dietary fiber; 10 grams sugars; 43 grams protein; 1015 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Season the chicken or swordfish with salt and pepper. Mash the garlic to a paste with ¼ teaspoon salt in a mortar and pestle. Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another ¼ teaspoon salt, the curry powder, cardamom, and canola oil. Add the chicken or fish, the tomatoes and the peppers, and toss together. Cover and refrigerate for 1 to 3 hours. Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
- Step 2
To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste. Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill. Set aside.
- Step 3
Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes. Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes. Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly. Place on the hot grill. Grill 5 minutes and turn over. Grill fish skewers for another 5 minutes, or until the fish is springy to the touch. Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry. Remove from the grill and serve, with the yogurt sauce and with basmati rice.
Private Notes
Comments
Because I don’t believe there is any flavor advantage to mixing different ingredients that may cook at different rates on a skewer, I make each skewer with individual ingredients- meat by itself on some, tomatoes on others, etc. I find I’m more likely to cook each for the optimum amount of time.
I used swordfish! Delicious :) Marinaded 3 hours, grilled, served with a take on a recipe for basmati rice, currants, lemon peel from this site. Did not need the sauce, honestly, although I made it (will reuse for another purpose). Mind changer for swordfish; so tender, moist and flavorful. Wasn’t a real swordfish fan prior but it looked good and was on special.
I was blown away by how good this is. My wife judges my cooking as "company worthy" when things go well. I got the rare "chef worthy" for this one. I used whole milk yogurt (greek style) and mushrooms (which I had) instead of cherry tomatoes (which I didn't), but served sliced Creole tomatoes on the side. Didn't have cardamom pods (next time). Opted for chicken, rice, mint, and cumin. Marinated 1 1/2 hours. Next time I'll marinate for the full 3 hours and follow the recipe exactly. Wow!
No grill available, so I adapted to oven - skipped skewers, roasted veggies on a sheet pan for 10 minutes at 425. Switched oven to broiler, set rack one position down so wouldn't burn before cooking through, cooked the chicken for about 7 minutes/side. Lastly, put veggies under broiler for 2 minutes just to give some charring. Chicken was very moist and tender, nice flavors, and we liked the sauce too. Don't have cardamom pods, but used some ground cardamom, adds nice aroma to marinade.
I used swordfish! Delicious :) Marinaded 3 hours, grilled, served with a take on a recipe for basmati rice, currants, lemon peel from this site. Did not need the sauce, honestly, although I made it (will reuse for another purpose). Mind changer for swordfish; so tender, moist and flavorful. Wasn’t a real swordfish fan prior but it looked good and was on special.
Because I don’t believe there is any flavor advantage to mixing different ingredients that may cook at different rates on a skewer, I make each skewer with individual ingredients- meat by itself on some, tomatoes on others, etc. I find I’m more likely to cook each for the optimum amount of time.
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