Is there one page in each of your cookbooks which the book just opens to whenever you take it out because it’s so spotted with water and whatever else? I’ve got one of those pages. In my Joy of Cooking cookbook, it’s the page with the recipe for Sloppy Joes. In the Complete Step-by-Step Cookbook (a great cookbook!) it’s Tikka Kebabs. This is the easiest recipe to make — takes a little putting together of ingredients (please don’t get frightened off by the long list, you zip through it pretty quickly, honestly!) and then some time to marinate. I usually put these together in the evening when I’m cooking and puttering around in the kitchen anyway. Then the following night, I just broil (or grill in the summer) them and I’ve got an easy dinner.
- 2/3 cup plain yogurt
- 1 Tbs grated ginger
- 2 garlic cloves, crushed (or finely chopped)
- 1 tsp chile powder
- 1 ½ tsp ground cumin
- 1 tsp turmeric
- 1 ½ tsp ground coriander
- Juice of 1 lemon (or 3-4 Tbs of bottled)
- ½ tsp salt
- 2 Tbs chopped fresh cilantro (you can buy it frozen at Trader Joes)
- 1 ½ lbs bite sized pieces of boned chicken breast
- 2 small onions cut into quarters, a hand full of cherry tomatoes, mushroom, chunks of green pepper or whatever else you like to put on your skewers for kebabs.
- Mix all the ingredients except for the chicken and veggies together either by hand or in a food processor (the cookbook recommends a food processor, but I’m too lazy to wash it, so I do it by hand — honestly, can you believe how lazy I am?)
- Put chicken into marinade and refrigerate overnight or all day, depending on when you put it together.
- Put chicken onto skewers interspersed with veggies. Grill or broil until cooked through. Serve on either pita bread or tortillas.