The rain ended and the sky cleared up Sunday night, so we decided to grill out. I made the standard hamburgers as well as some chicken bratwurst. I also made some chicken kabobs, using a new favorite recipe based on this one from Closet Cooking.
Grilled Tandoori Chicken
Ingredients:
1/2 cup plain yogurt
1T lemon juice
1/2 small onion
2-3 garlic cloves
1 inch piece of ginger
2 tsp garam masala
1 T paprika
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon cayenne pepper (or to taste)
salt to taste
~2 pounds chicken breast, cut into 1 inch pieces
1. Place onion, garlic and ginger in mini food processor. Pulse. Mix with yogurt, lemon juice and spices.
2. Place the chicken in a freezer bag along with the marinade and marinate in the fridge for at least about an hour.
3. Remove the chicken from the fridge and let it come to room temperature.
3. Skewer chicken – adding veggies if you wish.
4. Grill the chicken until cooked, about 3-5 minutes per side.
The chicken has a nice spicy Indian flavor after it is cooked. I like to make it into a chicken salad: I chop up the chicken and roasted vegetables, mix with greek yogurt, lime juice, a bit of sugar, cilantro, chopped celery and hard boiled eggs.
I also did some random cooking to use up a bunch of food that was getting old in the fridge. I had a couple packages of Target brand chicken sausage, a third of a head of cabbage, some tomato sauce, carrots, and spinach. So I made this:
Spinach and Garlic Chicken Sausage with Cabbage
Sweet and Yukon Gold tomatoes ready to roast. Also you see the yogurt I made straining through cheesecloth
Italian Chicken Sausage and Spinach