4 servings (serving size: 2 skewers and 2 1/2 tablespoons chutney)

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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

Prepare grill.

Step 4

Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.

Step 5

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.

Step 6

To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

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Ratings & Reviews

tara31's Review

June 20, 2010
Made as directed except we uesd 1 lb. of jumbo shrimp (8 - 10 ct.). Served with curried cauliflower and couscous with peas and feta. Absolutely fabulous!