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Prep Time: 1 Minutes Cook Time: 25 Minutes |
Ready In: 26 Minutes Servings: 6 |
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From Cooking Light. When I make them I use chicken breasts, and skewer chicken seperately from veggies. Also I use all Greek yogurt in place of the yogurt/sour cream mixture in the raita. Ingredients:
3/4 cup plain yogurt |
1 tablespoon fresh ginger, peeled and grated |
2 teaspoons ground coriander |
2 teaspoons paprika |
1 teaspoon ground cumin |
1/4 teaspoon ground cardamom |
1/4 teaspoon ground turmeric |
1/4 teaspoon saffron thread, crushed |
1/8 teaspoon cinnamon |
1/8 teaspoon ground cloves |
3 garlic cloves, minced |
2 lbs boneless skinless chicken thighs, cut in 1 inch chunks |
1 medium red onion, cut in 1 inch chunks |
1 large red bell pepper, cut in 1 inch cubes |
1 medium zucchini, cut in 1 inch chunks |
cooking spray |
salt and pepper |
1/2 cup plain yogurt |
1/3 cup tomato, diced and seeded |
1/4 cup low-fat sour cream |
1/4 cup cucumber, peeled and seeded-grated and squeezed dry |
1 tablespoon jalapeno, minced and seeded |
1 1/2 teaspoons cilantro, chopped |
1/4 teaspoon ground cumin |
1/4 teaspoon salt |
Directions:
1. To prepare kebabs: Combine first 12 ingredients in large ziptop bag; seal and marinate in fridge overnight, turning occasionally.
2. Two hours before cooking prepare raita: Combine 1/2 c plain yogurt and remaining ingredients in small bowl. Cover and chill til serving time.
3. Prepare grill.
4. Remove chicken from bag and discard marinade. Thread chicken, onion, bell pepper and zucchini in each of 8 skewers, (Soaked if wooden) Coat kebabs with cooking spray and sprinkle with salt and pepper.
5. Place on grill and cook til chicken is cooked through, turning occasionally. Serve with raita.
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