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Marinated Chicken Kebabs with Mango Chutney
750 g (1 1/2 lb) skinless, boneless chicken thighs, in cubes
125 mL (1/2 cup)
Shepherd Gourmet Dairy plain sheep milk yogurt 10 mL (2 tsp) vegetable oil
1 garlic clove, chopped
5 mL (1 tsp) coriander seeds, crushed
2.5 mL (1/2 tsp) ground cumin
1/2 mango, diced
2 meyer lemons (or regular lemons), peel and pith removed, diced
125 mL (1/2 cup) cucumber, peeled, seeded and diced
1 pinch hot pepper flakes
to taste: salt
Place the chicken in a large dish. In a blender, combine all the ingredients for the marinade. Pour over the chicken and toss well to coat. Cover with plastic wrap and refrigerate overnight.
In a large bowl, combine all the ingredients for the chutney and set aside.
Remove the chicken from the refrigerator 1 hour before cooking. Thread the meat onto 8 skewers.
Preheat barbecue to high.
Place the skewers on the grill and cook about 4 minutes on each side until the meat is fully cooked. Discard any marinade that was in contact with the raw chicken.
Serve with the mango-lemon chutney.