Name: Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney
Yield: Makes about 24
Ingredients: 1/2 cup (packed) fresh mint leaves; 1/2 cup (packed) fresh cilantro; 1 tablespoon fresh lemon juice; 2 1/2 teaspoons minced fresh ginger; 1 jalapeño chili, seeded, minced; 2 tablespoons (or more) plain yogurt; 1/2 cup plain yogurt; 3 tablespoons tikka paste or mild curry paste (such as Patak's); 1 tablespoon olive oil; 2 garlic cloves, minced; 2 teaspoons minced fresh ginger; 1/4 teaspoon cayenne pepper; 1 1/2 pounds skinless boneless chicken breasts, cut into 2-inch cubes; 24 (about) 6-inch bamboo skewers, soaked 30 minutes in water; Butter lettuce leaves; 1/2 small English hothouse cucumber, halved lengthwise, thinly sliced crosswise; 2 limes, cut into wedges

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Indian-Spiced Chicken Kebabs with Cilantro-Mint ChutneyBrian Leatart

Tikka curry paste — used to season the chicken — can be found in Asian markets, but any mild Indian curry paste can be substituted.

Recipe notes