It's the Fourth of July which means BBQ'd meats on sticks to me! Today I am making a large batch of my curry chicken kabobs. I feel guilty in that I have lost the link to the original recipe that inspired this dish, but here it is anyway. Simple, tasty, if a little messy in the prep :)
Ingredients:
2lbs chicken thighs
3 cups mayonnaise
2 tbsp yellow curry powder
2 tbsp powdered ginger
1 tsp salt.
1 red bell pepper
1 white onion
1 package mushrooms
Combine the mayonnaise, curry, ginger, and salt in a large bowl. Cut the chicken thighs into roughly 1" pieces and add them as well. Thoroughly coat the chicken pieces with the mayonnaise mixture and then cover and place in the fridge for an hour or two. Get your kabob skewers. If you use wooden skewers, its a good idea to place them in a water/lemon juice solution and soak for a few hours (or even overnight) so that they don't burn easily when on the BBQ. I tend to use metal skewers. Alternate chicken and vegetables on the skewers and BBQ for 20-25 minutes until cooked all the way through. How tightly you pack your kabobs affects the cooking time.
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