Indian-Spiced Chicken Kebabs with Cilantro-Mint Chutney

• 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 jalapeno 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

1. Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor.
2. Blend in more yogurt if necessary to make smooth paste.
3. (Chutney can be made 1 day ahead.
4. Cover and refrigerate.)
5. Whisk first 6 ingredients in large bowl to blend.
6. Add chicken and toss to coat.
7. Cover and refrigerate at least 2 hours and up to 12 hours.
8. Preheat broiler.
9. Thread 1 chicken piece on each skewer.
10. Cover exposed part of skewers with foil.
11. Broil chicken until cooked through, turning occasionally, about 8 minutes.
12. Arrange lettuce and cucumber on platter.
13. Top with chicken.
14. Squeeze lime over.
15. Serve chicken with Cilantro-Mint Chutney.

mint leaves, fresh cilantro, lemon juice, fresh ginger, jalapeno chili, yogurt, plain yogurt, tikka paste, olive oil, garlic, fresh ginger, cayenne pepper, chicken breasts, bamboo skewers, butter, hothouse cucumber

Taken from www.epicurious.com/recipes/food/views/indian-spiced-chicken-kebabs-with-cilantro-mint-chutney-107682 (may not work)