This recipe makes a generous amount of the fresh herb chutney. Serve extra with cumin-spiced rice, samosas, or other Indian-inspired dishes. Serve the shrimp skewers with basmati rice or naan (Indian flatbread) heated on the grill.
1/2 teaspoon coriander seeds
1/2 teaspoon fennel seeds
1/2 teaspoon cumin seeds
1/2 cup plain fat-free yogurt
1 tablespoon brown sugar
1 tablespoon fresh lemon juice
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground red pepper
32 peeled and deveined large shrimp (about 1 pound)
1 large Vidalia or other sweet onion, cut into 16 wedges
16 (1-inch) pieces green bell pepper
16 cherry tomatoes
1 teaspoon olive oil
1/2 cup loosely packed fresh mint leaves
1/2 cup loosely packed fresh cilantro leaves
1/2 cup chopped onion
2 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/4 teaspoon salt
1 serrano chile, seeded and chopped
1 garlic clove
How to Make It
To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground.
Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally.
Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.
Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8 (10-inch) skewers. Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.
To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.
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