Chicken Kabobs With Curry Mango Sauce Recipe

INGREDIENTS:

• 6 (12-inch) bamboo skewers
• 12 chicken tenderloins, cut in half crosswise
• 1 large green bell pepper, seeded and cut into 2-inch pieces
• 1 large red bell pepper, seeded and cut into 2-inch pieces
• 1/2 large white onion, cut into 2-inch pieces
• 1 teaspoon chili powder
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground black pepper
• 2 ripe mangos, peeled, seeded and roughly chopped
• 6 tablespoons Greek yogurt
• 1/2 teaspoon curry powder

INSTRUCTIONS:

1. Place skewers in large dish and cover with water. Let stand 15 minutes.
2. Meanwhile, preheat grill for direct grilling over medium-high heat. Thread chicken, bell peppers and onion onto skewers. You can "fold" the longer pieces of chicken in half and threaded them onto the skewers that way.
3. In small bowl, stir together chili powder, salt, garlic powder and black pepper. Sprinkle all sides of kabobs with spice mixture.
4. Transfer skewers to grill. Cook, turning frequently, 14 to 16 minutes, or until internal temperature of chicken reaches 165 degrees F.
5. Meanwhile, in food processor fitted with knife blade attachment, process mangos, yogurt and curry powder until smooth.
6. In last minute of kabob grilling time, lightly brush kabobs with some of the yogurt sauce. Serve kabobs with remaining sauce.

Source: Foxes Love Lemons

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