Chicken and Lamb Kebobs with Raita~

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.  


Skewer 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.


For Raita:

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.

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