Yogurt Curry Chicken Kebobs

Ah, the grill is on, and we have a refreshing option that is different from your traditional burgers and dogs. This recipe makes great hors d’oeuvres for a crowd.

- 2 pounds boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 cup plain yogurt
- 1 lemon
- 1 tablespoon mild curry paste or 2 teaspoons curry powder sautéed in butter
- 3 tablespoons cilantro leaves, minced
- Metal or wooden skewers (soak wood in water for 30 minutes)
- 1 jar SchoolHouse Kitchen^® Squadrilla Chutney

Combine yogurt, lemon juice, curry paste or powder, and cilantro. Thread chicken onto skewers. Add chicken to sauce and be sure all sides are coated. Place chicken on hot grill and cook a few minutes on each side until meat is firm to the touch.

Serve with a bowl of Squadrilla Chutney for dipping.

Serves 4-6