Indian Chicken Kabobs
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 173.7
- Total Fat: 2.0 g
- Cholesterol: 69.4 mg
- Sodium: 115.0 mg
- Total Carbs: 7.5 g
- Dietary Fiber: 0.9 g
- Protein: 30.6 g
View full nutritional breakdown of Indian Chicken Kabobs calories by ingredient
Introduction
These smell great grilling on the Q! Serve with fragrant Brown Basmati rice.Tip: I freeze my ginger root - keeps forever and makes grating a snap! These smell great grilling on the Q! Serve with fragrant Brown Basmati rice.
Tip: I freeze my ginger root - keeps forever and makes grating a snap!
Number of Servings: 4
Ingredients
-
4 boneless/skinless Chicken Breasts
1 tbsp ground Coriander
1 tsp ground Cumin
3/4 cup plain low fat Yogurt
2 tbsp fresh Lemon Juice
4 minced Garlic cloves
2 tsp grated Ginger Root
1/4 tsp ground Turmeric
1/4 tsp cayenne pepper
4 small hot Chili Peppers
Directions
Cut chicken into large cubes - about 4 per breast.
In skillet, toast coriander and cumin over medium heat, stirring constantly until fragrant - about 30 seconds. Let cool and transfer to large plastic freezer bag. Add yogurt, lemon juice, garlic, ginger, turmeric and cayenne to bag and mix. Add chicken - squish bag to coat chicken.
Refrigerate for at least 2 hours.
Thread chicken onto 4 skewers, leaving 1/8 inch between pieces. Through out marinade and bag. Thread chili pepper onto end of each skewer. Spray skewers with PAM.
Place on grill over medium heat - close and grill turning every 3-4 minutes until no longer pink inside... about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JILLIANWILLIAN.
In skillet, toast coriander and cumin over medium heat, stirring constantly until fragrant - about 30 seconds. Let cool and transfer to large plastic freezer bag. Add yogurt, lemon juice, garlic, ginger, turmeric and cayenne to bag and mix. Add chicken - squish bag to coat chicken.
Refrigerate for at least 2 hours.
Thread chicken onto 4 skewers, leaving 1/8 inch between pieces. Through out marinade and bag. Thread chili pepper onto end of each skewer. Spray skewers with PAM.
Place on grill over medium heat - close and grill turning every 3-4 minutes until no longer pink inside... about 10 minutes.
Number of Servings: 4
Recipe submitted by SparkPeople user JILLIANWILLIAN.