These marinated chicken kebabs are a fantastic vehicle for to play with some strong aromatic spices. One of the spice mixes I found on My Collections was the The Brazilian Gaucho mix. Packed with paprika, onion and garlic flakes, cumin, coriander, thyme and a host of other fragrant spices it is the perfect dry rub for beef steak but I wanted to try it with the humble (and rather dull) boneless chicken breasts.
Marinating it in yoghurt tones down the spice flavours just a bit and ensures very tender pieces of meat. I added some apricot chutney in the mix for a bit of sweetness. The heat of the added chili and the pieces of apricot on the kebab itself adds a wonderful bit of tang.