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 I decided 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.
Chicken Kabobs with Curry Mango Sauce
Ingredients
- 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
Instructions
- 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.
I am basically in love with mango! Give me anything with mango and I will swoon! So I need to try these!
Mango is swoonworthy in my book as well. Thanks Sophia!
This is definitely happening this week! I’ve got everything on hand; I love it when this happens!
Thanks so much, Hannah. I hope you love them!
I with you there, I don’t remember when I first had mango but afterwards I was like why didn’t I have this sooner?! Mango and savory foods just belong together and these kabobs looks delicious!Â
I agree, Susan! I like mango in desserts, but I actually enjoy it more in savory foods.
Those are seriously gorgeous skewers, Lori. Mango is one of my all-time favourite foods.
Thanks so much, Carolyn!
My father grew up in India so mangoes were one of the weird things we actually always had in our house as kids. I just started buying them a lot recently again. If I can stop myself from eating them whole over the sink with juice dripping down my chin, I’ll have to give these kabobs a shot!
Lucky you growing up with mango all the time, Gina! It’s OK, I’ll make up for lost time the rest of my life 🙂
I love this! The mango sauce is so bright and great for summer!
Thanks so much, Ashley!