Spiced Chicken Kabobs
Spiced Chicken Kabobs
Photography by Yvonne Duivenvoorden
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 201 |
| pro | 29 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 6 g |
| fibre | 0 |
| chol | 79 mg |
| sodium | 220 mg |
| % RDI: | - |
| calcium | 11 |
| iron | 7 |
| vit A | 5 |
| vit C | 10 |
| folate | 5 |
- Portion size: 4
Ingredients
-
1 lb (500 g) boneless skinless chicken breasts
1-1/3 cups (325 mL) plain yogurt
1/4 cup (50 mL) chopped fresh parsley
1 tbsp (15 mL) each lemon juice and sesame_oil
1/4 tsp (1 mL) each salt and pepper
2 cloves garlic, minced
1 tsp (5 mL) ground cumin
Preparation
Cut chicken into 1-inch (2.5 cm) chunks; set aside.
In large bowl, whisk together yogurt, parsley, lemon juice, oil, salt, pepper and half of the garlic. Scrape half into small bowl for dipping.
Stir chicken, cumin and remaining garlic into mixture in large bowl; let marinate for 20 minutes.
Discarding marinade, thread chicken onto 8 metal or soaked wooden skewers. Place on foil-lined rimmed baking sheet; broil, turning once, until no longer pink inside, about 10 minutes. Serve with reserved dip.
More spiced chicken recipes:
- Indian Spiced Chicken
- Frozen Spiced Breaded Chicken or Fish
- Five-Spice Chicken
- Baked Spice Chicken
- Spice-Rubbed Roast Chicken
Additional information :
Tip: Keep chicken breasts whole. Marinate and broil as directed, increasing cooking time by up to 2 minutes.
Source : Canadian Living Magazine: April 2005
