Spicy Indian Chicken Kabobs
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per Serving: about | - |
| cal | 187 |
| pro | 34 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 4 g |
| fibre | 0 |
| chol | 86 mg |
| sodium | 400 mg |
| % RDI: | - |
| calcium | 6 |
| iron | 7 |
| vit A | 9 |
| vit C | 32 |
| folate | 4 |
- Portion size: 6
Ingredients
- 6 6boneless skinless chicken breastboneless skinless chicken breasts
- 1 tbsp 1tbspground coriander
- 1 tsp 1tspground cumin
- 3/4 cup 3/4cupplain yogurt
- 2 tbsp 2tbsplemon juice
- 4 4cloves garlic, minced
- 2 tsp 2tspfinely grated gingerroot
- 1 tsp 1tspsalt
- 1/4 tsp 1/4tsptumeric
- 1/4 tsp 1/4tspcayenne pepper
- 6 6small hot chili peppers
Preparation
Cut chicken crosswise into quarters.
In skillet, toast coriander and cumin over medium heat, stirring constantly, for 30 seconds or until fragrant. Transfer to large glass bowl; let cool. Stir in yogurt, lemon juice, garlic, ginger, salt, turmeric and cayenne. Add chicken; stir to coat. Cover and refrigerate for at least 2 hours or for up to 12 hours, stirring occasionally.
Thread chicken onto 6 small metal or soaked wooden skewers, leaving 1/6 inch (3 mm) between pieces. Thread chili pepper onto end of each. Place on greased grill over medium-high heat or under broiler; cook, turning every 3 or 4 minutes, for 10 to 12 minutes or until no longer pink inside.
Additional information :
Tip: For a glossy finish, spray kabobs lightly with vegetable oil before grilling.
