Summer Bobs
notes from Chef Tyler
People always ask if I cook at home. And what kind of food I am interested in? I do. And this summer it is all about Indian and Vietnamese food. This is a great, easy dish of skewered chicken breast with some Indian inspired spices. Do not miss the basmati rice side. The toasted mustard seed gives the rice an
amazing popcorn taste. All of the following spices are worth having; they will be fantastic in fall stews and chilis. I buy my spices at Spice House and Penzys.
Chicken Tikka Masala Kabobs
2 Pounds Boneless Skinless Chicken Breast
16oz Plain Yogurt- Lowfat is Ok, Greek is outstanding
5 Cloves Garlic-minced
2 TBLS Fresh Ginger- grated, about 3 inches
2 TBLS Cumin
2 TBLS Turmeric
2 TBLS Graham Masala
1 TBLS Coriander Seed
2 TBLS Smoked Paprika
1 TBLS Chili Powder, If you like it spicier use Chipotle Powder
Salt/ Pepper to taste
8-10 Bamboo Skewers – soaked
Cilantro, Green Onion, and Lime for Garnish.
Mix yogurt, garlic, ginger, and all spices. I use a gallon sized zip top bag. Cut chicken breast into 1 ½ inch
pieces. Keep similar in size. Marinate, refrigerated overnight. Place on soaked bamboo skewers, not
crazy tight.
Grill on direct heat for 5 mins, move to indirect heat for 10 -12 minutes, turning halfway through.
Chicken should be cooked thoroughly with no pink remaining. This dish can also be accomplished in
oven at 425 degrees for 15 -18 mins.
Basmati Rice with Mustard Seeds
Follow package instructions. Basmati is usually 1 Cup to 1 ½ cups of water. Toast 1 TBLS of mustard
seeds in 1 TBLS of oil, I use canola, until they pop. Add basmati rice, cover in oil, and add water. Cook
usually 20 mins, check package.
Serve Chicken on Basmati Rice and garnish with Cilantro, Green Onion, and Lime.
