- Portion size 6 servings
Ingredients
Method
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.
Nutritional facts <b>Per Serving:</b> about
- Sodium 400 mg
- Protein 34 g
- Calories 187.0
- Total fat 3 g
- Cholesterol 86 mg
- Saturated fat 1 g
- Total carbohydrate 4 g
%RDI
- Iron 7.0
- Folate 4.0
- Calcium 6.0
- Vitamin A 9.0
- Vitamin C 32.0
