Here's wishing you and yours a happy and safe National Food on a Stick Day! To celebrate, we offer up this recipe for Indian-accented chicken kebabs with zesty fruit salsa. You'll see this recipe again in our July 2012 issue. Enjoy, and as always, please skewer responsibly.
1/3 cup plain fat-free Greek yogurt
2 tablespoons fresh lemon juice
2 teaspoons chopped garlic
2 teaspoons ground cumin
1/4 teaspoon ground red pepper
1/8 teaspoon saffron threads, crushed
1 pound skinless, boneless chicken thighs, cut into 20 bite-sized pieces
2 cups cubed peeled ripe mango
1/4 cup chopped red onion
2 tablespoons chopped fresh cilantro
2 teaspoons chopped peeled fresh ginger
1 teaspoon sugar
1 teaspoon fresh lemon juice
3/4 teaspoon kosher salt, divided
16 cherry tomatoes
1. Combine first 6 ingredients in a large zip-top plastic bag. Add chicken; seal and marinate in refrigerator 2 hours.
2. Combine mango and next 5 ingredients (through juice) in a medium bowl. Add 1/4 teaspoon salt; toss well.
3. Preheat grill to medium-high heat.
4. Remove chicken from bag; discard marinade. Thread 5 chicken pieces, and 4 tomatoes alternately onto each of 4 (10-inch) skewers. Sprinkle skewers evenly with remaining 1/2 teaspoon salt. Place skewers on a grill rack coated with cooking spray; grill 6 minutes. Turn skewers over; grill 6 minutes or until chicken is done. SERVES: 4 (serving size: 1 skewer and about 1/2 cup salsa).