McEwan’s Own Grilled Tandoori Apple Chicken Skewers with Curry Apple Chutney

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.

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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.

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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.

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DELICIOUSLY YOURS,

ABBEY SHARP, RD

OWNER, ABBEY’S KITCHEN

What’s (NEW) for Dinner at Fabbrica

As seasons change, so do menus, especially when you source local produce like we do. For fall 2013, we’ve added 18 fresh items to our already-acclaimed dinner line-up. It’s not an easy process because when one’s added, often times another has to be ‘retired’.

“It’s a lot like a break-up” says Chef de Cuisine Rob LeClair. “But you somehow find the strength to carry on and before you know it you’re in love with another dish”.

Each of the seven sections on the dinner menu (apps, salads, pizza, pasta, seafood, meat and sides) feature at least one new recipe; with the seafood selection being almost completely revamped. It’s highlighted by a trout dish we’re extremely proud of. The fish comes from the Goossens Trout Farm in Otterville, Ontario, an Oceanwise registered aquaculture producer whose sustainable practices we’ve admired for some time. As for the meal itself, it’s healthy and so tasty!

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Another one of our favourites is the new bone marrow risotto. Unlike other risottos that are served in a bowl, this traditional dish is plated to keep the texture and tastes consistent as you enjoy it.

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Whichever of the new dinner dishes you order, be sure to add a side of the new wood oven roasted cauliflower. “Cauliflower was once considered the red-headed step-child of the garden” laughs LeClair, “but low-carb dieters are turning to it as a stand-in for mashed potatoes”.  And with Ontario cauliflower at its peak for the next while, now’s the perfect time to give it a go.

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Here’s a peak from the kitchen where it all starts to the testing and sampling sessions with the front of house.  We even have a Fabbricabulary for our staff.

Book your dinner reservation at Fabbrica and check out our new selections. Even if you’ve been here before, it’d be like coming back for the first time.