INDIAN-SPICED CHICKEN KEBABS WITH CILANTRO-MINT CHUTNEY
Categories Chicken Poultry Appetizer Broil Marinate Yogurt Winter Bon Appétit Sugar Conscious Kidney Friendly Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes about 24
Number Of Ingredients 19
Steps:
- For chutney:
- Blend first 5 ingredients and 2 tablespoons yogurt in blender or processor. Blend in more yogurt if necessary to make smooth paste. (Chutney can be made 1 day ahead. Cover and refrigerate.)
- For chicken:
- Whisk first 6 ingredients in large bowl to blend. Add chicken and toss to coat. Cover and refrigerate at least 2 hours and up to 12 hours.
- Preheat broiler. Thread 1 chicken piece on each skewer. Cover exposed part of skewers with foil. Broil chicken until cooked through, turning occasionally, about 8 minutes. Arrange lettuce and cucumber on platter. Top with chicken. Squeeze lime over. Serve chicken with Cilantro-Mint Chutney.
CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE
The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.
Yield Serves 4; 3 ounces chicken, heaping 2/3 cup grilled vegetables, and 1 1/2 tablespoons dipping sauce per serving
Number Of Ingredients 10
Steps:
- In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth. Pour the mixture into a medium bowl. Set the remaining onion wedges aside.
- Stir the curry powder and pepper into the yogurt mixture. Transfer 1/3 cup of the mixture to a small bowl. Cover and refrigerate to serve as the dipping sauce.
- Add the chicken to the remaining yogurt mixture, stirring to coat. Cover and refrigerate for 30 minutes to 4 hours.
- Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
- Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
- Thread the chicken onto 3 skewers, discarding the marinade. Use one of the remaining 4 skewers for each of the vegetables-zucchini, bell pepper, tomatoes, and remaining 8 onion wedges. Lightly spray the kebabs with cooking spray.
- Arrange the kebabs in a single layer on the grill. Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly. Transfer the kebabs to a rimmed baking sheet as they become ready.
- Slide the chicken and vegetables from the skewers onto a platter. Serve with the reserved 1/3 cup dipping sauce.
- (Per serving)
- Calories: 189
- Total fat: 2.0g
- Saturated: 0.5g
- Trans: 0.0g
- Polyunsaturated: 0.5g
- Monounsaturated: 0.5g
- Cholesterol: 67mg
- Sodium: 119mg
- Carbohydrates: 12g
- Fiber: 2g
- Sugars: 8g
- Protein: 31g
- Calcium: 137mg
- Potassium: 780mg
- 2 vegetable
- 3 very lean meat
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