Peaches balance spicy tandoori in this BBQ dish. Last minute guests? Don't worry. These chicken and peach skewers taste amazing and require minimal work. Tandoori paste is available at most grocery stores, but in a pinch any Indian paste can be used. The skewers are excellent with basmati rice as well.
1/4 cup plain yogurt
4 tsp bottled tandoori paste
1 lb. boneless skinless chicken breasts or thighs
3 firm but ripe Ontario peaches or nectarines
1 tsp olive oil
3 tbsp finely chopped fresh coriander
4 small naan breads (optional)
Raita (homemade or store bought), optional
Step 1: In medium bowl, whisk together yogurt with tandoori paste and 1 tbsp lemon juice. Cut chicken into bite-size chunks; add to yogurt mixture and stir. Refrigerate, stirring occasionally, for 30 minutes or covered overnight.
Step 2: Cut unpeeled peaches into 4 wedges each. In bowl, toss together peaches, 1 tsp lemon juice, oil and 2 tbsp of the coriander.
Step 3: Thread chicken onto 4 skewers; thread peaches onto remaining skewers. Sprinkle both with salt to taste. Place chicken on greased grill over medium heat; grill, turning occasionally for 7 minutes. Add peach skewers; grill until juices run clear when chicken is pierced and peaches are warm, 2-4 minutes. During last minute of cooking, grill naan if using. To serve, top each naan with 1 peach skewer, 1 chicken skewer and dollop of raita. Sprinkle with remaining coriander.
Tip: To prevent peaches from spinning when grilling, thread skewer through top and bottom of each wedge.