Spicy Thai Chili Tuna Kabobs

PREP INSTRUCTIONS

1. Preheat the broiler. Gently combine the tuna with the breadcrumbs, egg, mint and coriander. Form equal amounts of the tuna mixture around 8 well-soaked, short wooden skewers; squeeze gently to make firm ovals.
2. Place the koftas on a greased, foil-lined baking sheet. Carefully wrap the exposed base of each skewer with a small strip of foil to protect against scorching. Broil kabobs on the middle rack for 5 minutes or until browned and set. (Use oven mitts/tongs to turn once halfway through.)
3. Meanwhile, blend the yogurt with the peanut butter until smooth; stir in the mango chutney, green onion and lime zest.
4. Or, if using Raita in this recipe, blend yogurt, mint, cumin and pepper in a bowl. Add cucumbers and stir till coated. Season Raita to taste with salt and pepper. Cover and refrigerate till ready to serve with kabobs. (Can be prepared one day ahead. Keep refrigerated.)
5. Serve with warm kabobs for dipping. Makes 4 servings.

Tip:

• This recipe doubles easily and can be made ahead when entertaining. Refrigerate assembled kabobs on a baking tray for up to 1 day before broiling