Servings: 4 entrees, 8 appetizers





10 whole blanched almonds


20 whole cashews


4 tablespoons heavy cream


2 tablespoons plain, unsweeteded yogurt


1 ½ tablespoons lemon juice


Zest of 1 lemon


½ teaspoon freshly ground black pepper


¼ teaspoon ground coriander


1 tablespoon grated fresh ginger


3 cloves garlic, peeled and grated


¼ teaspoon salt


1 ½ pounds boneless chicken breast, cut in 2” cubes


4 tablespoons melted butter





Blanching almonds:


Boil a cup of water. Remove from heat.


Place almonds in boiled water for 10 to 15 minutes or until almond skin is loose and easily removed.


Remove skins and place almonds on clean towel to dry.


Puree cream, yogurt, lemon juice, zest, nuts, pepper, coriander, ginger, and garlic.


Add salt to taste.


Place marinade in a ceramic bowl. Add chicken. Stir to coat.


Chill for 18-24 hours.


Burn wood in grill to gray ash covered coals.


Place grill rack above coals.


Brush grill rack with olive oil.


Thread chicken on flat blade skewers.


Discard marinade.


Place skewers on grill.


Brush chicken with melted butter.


Grill chicken for 25 minutes or until cooked (165°F.), turning the skewers ¼ turn every 5 minutes.


Chicken will be lightly toasted on the outside.


Remove chicken skewers from grill when chicken is cooked. Allow skewers to cool until they can be picked up.


Remove meat from skewers. Thread onto 10” wooden skewers.


Plate with a favorite chutney, watermelon pickles. and hot naan bread.