Indian Chicken Satay Skewers

This whole Indian food theme is in honor of my mom who LOVES Indian food but claims she can never make it herself. I lured my family to come up to NC to visit for the weekend for "a little wedding planning," but really it is just a scam to get them up here to be treated for once. I mean how awful could it be to beg someone who works their rear off to relax and indulge in delicious healthy [gluten and dairy free] meals? :)

Actually, I have an enormous ego and this is all about dragging my family out here to witness my passion and have fun trying their own hand at an easy and healthy gluten free lifestyle- cooking, working out, relaxing on our Co-op lawn to free jazz music.... Sounds good, I'm in! Who else?

I want to spread the blessing of being gluten free- going GF was the best thing that has happened to Jon and myself in the recent past. We get more more variety, we are healthier and eating more veggies, and best of all I can finally be creative! Now, without further ado...

Indian Chicken Skewers


2 lbs boneless, skinless chicken breasts or tenders (tenders work best)

8-10 bamboo skewers
sea salt and pepper

Seasonings:
cayenne pepper
rosemary
garlic powder

Spiced Dipping Sauce:
1 T. hot curry powder
1 T. cumin
1 T. fresh ground pepper
2 T. extra virgin olive oil

Impale raw chicken breasts (sliced into strips) or tenders on skewers and sprinkle or rub dry spices onto chicken. Spray grill with nonstick spray and grill chicken 5-7 minutes or until juices run clear. Mix curry, olive oil, and cumin until a paste is formed; add a few drops of water to adjust the consistency if needed until the paste is "saucelike." Serve these with the dipping sauce, Spiced Pumpkin Chowder with Collards, Curry Cauliflower, and grilled artichokes for a full course Indian meal.