Recipes
Chicken Skewers with Walnut Raita
- Yield: 6 Servings
- Prep Time: 10 Mins.
- Cook Time: 10 Mins.
- Grilled Indian-spiced chicken thighs on a skewer with cucumber yogurt walnut sauce.
Ingredients
-
Chicken:
- 3 pounds chicken thighs, cut into 1/2" pieces
-
Raita:
- 16 ounces yogurt
- 1 cucumber, coarsely grated
- 1 carrot, peeled and grated
- 1 cup Fisher® Walnut Chips, toasted, divided
- ½ teaspoon turmeric powder
- 1 tablespoon lemon juice
- ½ teaspoon black pepper
- 1 teaspoon salt
- For food safety, gently rub produce under cold running water.
-
Spice Rub:
- ½ teaspoon clove
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- ½ teaspoon cinnamon
- 12 wooden skewers, soaked in water
- ¼ cup olive oil
Directions
- Prepare the chicken:Combine chicken thighs with olive oil and spice rub and stir to coat.
- Prepare the raita: Set aside 1 tablespoon of toasted walnut chips. In a separate bowl, combine yogurt, cucumber, carrot, remaining walnut chips, turmeric, lemon juice, salt and pepper. Refrigerate.
- Complete the dish: Skewer the chicken thighs. Wash hands with soap and water after touching raw chicken. Grill until internal temperature reaches 165°F on a food thermometer, 8 to 10 minutes, flipping once. Serve hot with cool walnut raita. Garnish with walnut chips.
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