While the grill heats you can marinate the chicken for these classic curry kebabs and mix a dip of creamy sheep yogurt, tangy lime and mint.
Makes 10 kebabs
2 1/2 tablespoons Thai red curry paste
1/2 cup vegetable oil
2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes
3/4 cup plain Bellwether Farms Sheep Milk Yogurt or Bellwether Farms Cow Milk Yogurt
1/4 cup low-fat mayonnaise
1 tablespoon honey
1 tablespoon fresh lime juice
1 tablespoon finely chopped mint
- In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
- Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
- Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.