Chicken Kabobs with Curry Mango Sauce
Is there a certain food that you did NOT grow up eating, but now can’t imagine your life without it? I have several. Hummus is one. Pretty sure the grocery store in the small town I grew up in didn’t even carry hummus when I was a kid. And mangos are another one. I’m not sure when I had my first bite of mango, but I was an adult, or very nearly one.
Now, I find myself picking up at least a couple of mangos each time I go grocery shopping. I like adding a bit of mango to my smoothies for an interesting flavor, mango lemonade is one of my very favorite summer drinks, and chopped mango also adds a subtle sweetness to the black bean tacos I make for lunch quite often. I also love them for how healthful they are. A one cup serving of mangos is just 100 calories, and provides 100% of my daily vitamin C, 35% of my daily vitamin A and 12% of my daily fiber. Awesome, right?
When the National Mango Board asked me to come up with a mango recipe that would be perfect for a summer party, my mind immediately turned to kabobs. I hadn’t made any yet this summer, so now was the time! I stuck with a classic kabob combination of chicken tenderloins, red and green bell peppers and onion, rubbed with a little chili powder, garlic powder, salt and pepper (easy peasy).
While the kabobs were grilling, I had just enough time to run inside and whir up a quick curry mango sauce in my food processor (a blender would work, too). I simply processed two ripe mangos, some Greek yogurt and a dash of curry powder until smooth. When my kabobs were nearly finished grilling, I lightly brushed them with some of the mango sauce, then served the rest of the sauce on the side for dipping.
- 6 (12-inch) bamboo skewers
- 12 chicken tenderloins, cut in half crosswise
- 1 large green bell pepper, seeded and cut into 2-inch pieces
- 1 large red bell pepper, seeded and cut into 2-inch pieces
- 1/2 large white onion, cut into 2-inch pieces
- 1 teaspoon chili powder
- 1 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground black pepper
- 2 ripe mangos, peeled, seeded and roughly chopped
- 6 tablespoons Greek yogurt
- 1/2 teaspoon curry powder
- Place skewers in large dish and cover with water. Let stand 15 minutes.
- Meanwhile, preheat grill for direct grilling over medium-high heat. Thread chicken, bell peppers and onion onto skewers. I "folded" the longer pieces of chicken in half and threaded them onto the skewers that way.
- In small bowl, stir together chili powder, salt, garlic powder and black pepper. Sprinkle all sides of kabobs with spice mixture.
- Transfer skewers to grill. Cook, turning frequently, 14 to 16 minutes, or until internal temperature of chicken reaches 165 degrees F.
- Meanwhile, in food processor fitted with knife blade attachment, process mangos, yogurt and curry powder until smooth.
- In last minute of kabob grilling time, lightly brush kabobs with some of the yogurt sauce. Serve kabobs with remaining sauce.
Disclosure: This is a sponsored post written by me on behalf of the National Mango Board. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food photography. All opinions are 100% my own.