Marinated Grilled Chicken Skewers with California Raisin Sambal (Murghi Kebabs) recipe

8 servings

Chicken Marinade:

1 cup packed fresh cilantro

1 cup packed fresh mint

1/2 cup sliced shallots

1/4 cup fresh lemon juice

2 tablespoons garam masala*

1 tablespoon chopped fresh ginger root

1 teaspoon sugar

8 medium garlic cloves

1 chopped jalapeno

1 cup vegetable oil

Salt and pepper, to taste

16 wooden skewers, 6 to 8-inches long

2 pounds boneless, skinless chicken breasts

2 tablespoons vegetable oil

1 medium yellow onion, chopped

1 tablespoon chopped fresh ginger root

5 medium garlic cloves

2 red jalapenos, stemmed and chopped

2 cups California golden raisins

1/2 teaspoon ground turmeric

1 cup rice wine vinegar

Salt and pepper, to taste

In food processor or blender, blend together cilantro, mint, shallots, lemon juice, garam masala, ginger, sugar, garlic and jalapeno.

Slowly add vegetable oil, blending thoroughly.

Season with salt and pepper.

Set aside.

Set skewers to soak in water for 1 hour.

Lightly pound chicken breasts.

Cut lengthwise into 1-inch wide strips, 3 to 4-inches long.

Thread chicken strips onto skewers; brush with marinade.

Refrigerate at least one hour or overnight.

To make sambal, heat oil in small saucepan over medium-high heat.

Saute onion, ginger, garlic and jalapenos, 1 to 2 minutes.

Stir in raisins and turmeric; cook 2 to 3 minutes, stirring occasionally.

Add vinegar; simmer 10 to 12 minutes or until all liquid evaporates.

Puree mixture; season with salt and pepper.

Preheat grill or broiler.

Arrange skewers in single layer; grill 2 to 3 minutes each side or until chicken is no longer pink at thickest part.

Serve arranged on red leaf lettuce with sambal on the side.