The transitional time between summer and fall means the blending of culinary traditions. On the one hand it’s still warm enough to step outside to turn on the grill, but we start to see a new range of fantastic flavours emerge from Ontario soil. Apples to me are a September staple, and the aromatic spices of Indian cuisine are a beautiful pairing for their fresh sweetness and acidity. This recipe combines the ready-made McEwan’s Own Tandoori Spice Mix with Fat Free High Protein Greek Yogurt to yield a tenderizing and moisturizing marinade for lean chicken breast. Pair it with the sweet golden raisins, bright apples and mild heat in McEwan’s Curry Apple Chutney, and you have a comforting and inviting meal.
1/4 cup plus 2 tbsp 0% Plain Greek Yogurt
2 tsp McEwan’s Own Tandoori Spice Mix
1 lb skinless boneless chicken breasts, cut into cubes
2 small apples, cored and cut into chunks
1 Bell Pepper, cut into 1 inch pieces
Pinch of salt
8 large wooden skewers, soaked
1/2 cup McEwan’s Own Curry Apple Chutney
In a medium bowl, mix together the yogurt, Tandoori Spice Mix, chicken, apples, bell pepper and a pinch of salt. Mix until well combined, cover and marinate in the fridge for 1 hour.
After an hour, thread the chicken, apple and pepper onto skewers, alternating meat with fruit and vegetable.
Preheat a lightly greased grill or a grill pan over medium high heat. Cook on the grill, turning every 3-4 minutes, until lightly charred on all sides and the meat is no longer pink inside, about 12-14 minutes.
Serve the skewers with the Curry Apple Chutney.