Adapted from Gourmet, Bon Appetit and The Indian Grocery Store Demystified
For the Chicken Tikkas:
1/2 cup Greek yogurt
1 tablespoon fresh lime juice
1 teaspoon peeled, finely grated ginger
1 teaspoon finely grated garlic
3/4 teaspoon garam masala
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound boneless, skinless chicken breasts (or thighs), cut into 1 inch cubes
Mix together all ingredients except chicken. Marinate in ziplock bag 8 hours or overnight.
chicken and grill about 5 to 7 minutes or till just cooked through. If
using bamboo skewers, soak in water 30 minutes before using.
For Lamb Kebobs:
1 1/2 tablespoons olive oil
2 teaspoons red wine vinegar
1 large garlic clove, minced
3/4 teaspoon ground cumin
3/4 teaspoon ground coriander
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
1-1 1/2 pound leg of lamb, cut into one inch cubes
Whisk all ingredients except lamb. Marinate lamb in ziplock bag 8 hours or overnight.
Skewer lamb and grill about 8 minutes, till browned on out side but still pink inside.
1 medium cucumber (I used the thinner English cucumber)
1 teaspoon cumin seeds, toasted (heat in a small frying pan over high heat for a few seconds)
2 cups Greek yogurt
1 clove garlic, minced
Salt, to taste
2 tablespoons fresh cilantro, chopped
Cayenne pepper or paprika to garnish, optional
Peel cucumber and cut into 1/4 inch strips. Then cut strips into thin slices. Blot with paper towels to remove excess moisture. Mix all ingredients except cayenne or paprika. Chill before serving. Garnish with a sprinkle of cayenne or paprika if desired.