Comments: Fun winter recipe, especially if you are looking for a reason to use the word, “Kabob” in a sentence (and who isn’t, really?).
Ingredients (Chicken)
- 1/2 cup plain Greek yogurt
- 2 tablespoons red curry paste
- 1 tablespoon vegetable oil
- 1 teaspoon table salt
- 1/2 teaspoon pepper
- 4 (6-8 ounce) boneless, skinless chicken breasts, trimmed and cut into 2 inch chunks
Ingredients (Sauce)
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 teaspoon red curry paste
- 1/4 teaspoon table salt
- 1/8 teaspoon pepper
Ingredients (Vegetables)
- 1 1/2 pounds small red potatoes, unpeeled, halved
- 1/4 cup vegetable oil, divided
- 3/4 teaspoon table salt, divided
- 1/2 teaspoon pepper, divided
- 1 pound broccoli florets, cut into 2 inch pieces
Directions
- FOR THE CHICKEN: Adjust oven rack to middle position and heat to 475°. Whisk yogurt, curry paste, oil, salt, and pepper together in medium bowl. Add chicken and stir to combine. Let marinate for at least 30 minutes or up to one hour. Thread chicken onto four 12 inch metal skewers; set aside.
- FOR THE SAUCE: Whisk all ingredients together in bowl.
- FOR THE VEGETABLES:
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- Line rimmed baking sheet with aluminum foil. Toss potatoes, 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together on prepared sheet. Arrange potatoes, cut side down, around outside of sheet. Bake until bottoms begin to brown, about 15 minutes.
- Remove sheet from oven and heat broiler. Toss broccoli, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper together in medium bowl. Place broccoli in center of sheet. Place kabobs around perimeter of sheet on top of potatoes. Return sheet to oven and broil until chicken is lightly charred on top, about eight minutes. Flip kabobs and continue to broil until lightly charred on second side and chicken registers 160°, 6 to 8 minutes longer. Serve kabobs with vegetables and sauce.
