Loading The Journey

  • Haryali Shrimp Kebab on Quinoa Pomegranate Chaat

    Haryali Shrimp Kebab on Quinoa Pomegranate Chaat

    Chaat is an Indian street food that is part snack, part salad. The word literally means “to lick,” hinting at its enticing taste: It is sweet, it is tart, it is spicy—every flavor is there. Quinoa, a nutrient-packed seed that cooks up like rice, adds a unique touch to the chaat. Although it is not Indian at all, it is one of my favorite ingredients because it is so versatile. The savory chaat is topped with full-flavored marinated shrimp. Hariyali means “green,” and the piquant marinade for the shrimp is fresh and bright from loads of fresh mint and cilantro.

    Servings & Time

    • Servings 4 servings
    • Prep 45 minutes, plus 30 minutes marinating
    • Cook 1 hour

    Ingredients

    For the Quinoa Chaat
    • 1 cup quinoa
    • 2 cups vegetable stock
    • ½ cup fresh pomegranate seeds from ½ large pomegranate
    • ½ cup frozen grated coconut, thawed
    • 1 cucumber, peeled, seeded, and finely diced
    • 1 medium red onion, finely diced
    • 1 green serrano chile pepper, finely chopped
    • 2 tablespoons cilantro leaves, chopped
    • 3 tablespoons lemon or lime juice
    • 2 teaspoons fresh ginger, grated
    • 1 teaspoon sugar
    • 1 teaspoon roasted cumin powder
    • ½ teaspoon anardana powder (dried pomegranate powder)
    • ½ teaspoon amchur powder (dried mango powder)
    • Sea salt, to taste
    For the Haryali Tandoori Shrimp
    • ½ cup plain Greek yogurt
    • 1 cup fresh cilantro, chopped
    • 1 cup fresh mint, chopped
    • ½ cup frozen grated coconut, thawed
    • 3 tablespoons lime juice
    • 1-inch piece fresh ginger, coarsely chopped
    • 2 green serrano chile peppers, halved
    • 2 teaspoons garam masala
    • Salt
    • 12 large shrimp, shelled and deveined
    • Melted butter, for brushing
    • Chaat masala

    Method

    For the Quinoa Chaat

    Combine the quinoa and stock in small saucepan and bring to a boil. Reduce to a simmer, cover, and cook for 10 to 15 minutes, until the stock has been absorbed and the quinoa is tender. Let cool completely. (You can cover and refrigerate the quinoa for up to 1 day.)

    In a medium bowl, combine the cooled quinoa with the pomegranate seeds, coconut, cucumber, onion, chile, cilantro, ginger, sugar, cumin, anardana, and amchur.

    Toss to mix thoroughly and season to taste with sea salt. Squeeze the lime over the chaat and toss to combine.

    For the Haryali Tandoori Shrimp

    In a blender, combine the yogurt, cilantro, mint, coconut, lime juice, ginger, chiles, garam masala, and salt. Add about ½ cup water and blend until combined. Transfer to a medium bowl, add the shrimp, and toss to coat with the marinade. Cover and marinate in the refrigerator for 30 minutes.

    Prepare a gas grill for medium heat, prepare a charcoal grill, or heat a large grill pan over medium heat. Grease the grill grate or grill with a paper towel dipped in canola oil. Thread the shrimp onto skewers.

    Grill the shrimp, turning occasionally and brushing with the melted butter, until cooked through and browned in spots, about 10 minutes.

    Sprinkle the shrimp with chaat masala and serve the shrimp over the quinoa chaat.

© 2014 Alta Editions LLC.