Indian Curry Kabobs

Summertime means grilling. Not sure why, though... It's 100 plus outside so why do we think it's a smart idea to stand over a hot grill? Hmmm. 

Well, despite the heat, I fired up the grill yesterday and made some awesome kabobs. I'm new to grilling, so it's always a little scary. I used the grill for the very first time a couple weeks ago. Before this, I didn't even know how to turn it on. That's embarrassing. Ha!

The kabobs I made are a unique twist on the typical chicken kabob. I just marinaded the chicken in curry sauce and skewered the meat with veggies & pineapple. To top it off, I whipped up some fresh, crisp Indian-inspired cucumber salad. I totally cheated with the rice... I used the microwave-in-the-bag kind ;-/... but, hey, it was easy and delicious! This meal was a hit!

INDIAN CURRY KABOBS

serves 3-4

What you need: 

2 chicken breasts

1 zucchini

1 green bell pepper

1C Red Indian Curry to marinate (Trader Joe's)

3/4C cubed pineapple

INDIAN-INSPIRED CUCUMBER SALAD

1/2 diced cucumber

1 roma tomato

1TBSP balsamic vinegar

1tsp curry powder

1tsp fresh chopped mint

1TBSP unsweetened Greek yogurt

HOW TO:

Marinate cubed chicken in curry sauce (I set overnight). Skewer chicken, zucchini, bell pepper and pineapple on sticks. Grill until cooked through.

Salad: Mix chopped ingredients.

Serve kabobs on brown basmati rice and add a side of cucumber salad.