Red Curry Chicken Kebabs with Minty Yogurt Sauce
- Number of Servings: 10
Ingredients
2 1/2 tablespoons Thai red curry paste 1/2 cup vegetable oil Kosher salt 2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes 3/4 cup plain low-fat yogurt 1/4 cup low-fat mayonnaise 1 tablespoon honey 1 tablespoon fresh lime juice 1 tablespoon finely chopped mint
Directions - makes 8-10 servings
In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user MARILYNNI.
In a large bowl, mix the curry paste with the oil and 2 teaspoons of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.
Light a grill. In a medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.
Thread the chicken onto 10 skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.
Number of Servings: 10
Recipe submitted by SparkPeople user MARILYNNI.
Nutritional Info Amount Per Serving
- Calories: 235.0
- Total Fat: 12.9 g
- Cholesterol: 56.1 mg
- Sodium: 466.5 mg
- Total Carbs: 4.8 g
- Dietary Fiber: 0.0 g
- Protein: 24.0 g
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