Is You Is or Is You Ain’t KeBaby

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Is you is or is you ain’t kebaby… The way you’re grillin’ lately makes me doubt…

Is You Is Or Is You Ain't KeBaby - grilled curried chicken kebabs inspired by the musical Five Guys Named Moe!

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Is You Is or Is You Ain’t My Baby was released by Louis Jordan in 1943. It has also been recorded by Dinah Washington, Bill Crosby, Nat King Cole, Dick van Dyke (yes, really), and was also sung by Jack Nicholson in the movie Heartburn. It didn’t appear in a musical until Five Guys Named Moe opened on the West End in 1990. For more information about the show, you might like to check out Five Guys Named Mole, Ain’t Nobody Here But This Chicken, and Saturday Night Fish Pie – yes – we rather like this show!

With hindsight, I probably should have given these “kebabys” some wonderful New Orleans flavors, but actually I went with Indian spices such as cumin and turmeric. You can cook the kebabs on an outdoor grill/BBQ, or inside on a grill pan. Just make sure that the chicken is fully cooked before serving.

Make the marinade by combining plain Greek yogurt, garlic, cumin, garam masala, turmeric, onion powder, lemon juice, salt and pepper. Cut the chicken into chunks and add it to the marinade. Cover and place it in the fridge for at least three hours (but overnight works too!).

If using wooden skewers, soak them in water for at least an hour before needing to cook the kebabs – this prevents excessive burning!

Slice a couple of zucchini/courgette into semi-circles. Thread them onto the skewers, alternating with the chicken. Discard any remaining marinade. Cook until the chicken has reached an internal temperature of at least 170F. Garnish with fresh cilantro/coriander leaf.

Is You Is Or Is You Ain't KeBaby - grilled curried chicken kebabs inspired by the musical Five Guys Named Moe!

Serves 2

Is You Is or Is You Ain’t KeBaby
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Ingredients

  • 2 chicken breasts, chopped into chunks
  • 5.3 oz cup plain Greek yogurt
  • 1 tsp ground cumin
  • 1 tsp minced garlic
  • ½ tsp onion powder
  • ½ tsp garam masala
  • ½ tsp turmeric
  • 1 tsp lemon juice
  • salt and pepper
  • 2 medium zucchini / courgette, sliced then halved
  • fresh cilantro/coriander leaf, for garnish

Instructions

  1. Mix all the ingredients apart from the chicken and zucchini together in a bowl. Add the chicken, stir well, then cover and marinate for at least three hours.
  2. Thread the chicken onto skewers (pre-soaked if wooden), alternating with the zucchini.
  3. Grill until the chicken has reached an internal temperature of at least 170F. Garnish with the cilantro.
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