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Prep Time: 45 Minutes Cook Time: 15 Minutes |
Ready In: 60 Minutes Servings: 4 |
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This recipe was in our local paper, and I thought it was a wonderful combination of flavors. Perfect for entertaining! Ingredients:
8 ounces plain fat-free yogurt |
1 lime, juice and zest of |
1 tablespoon grated fresh ginger |
1 tablespoon curry powder |
1 jalapeno pepper, minced |
1/2 cup plain fat-free yogurt |
1/2 cup honey |
3/4 teaspoon salt |
1/2 teaspoon cinnamon |
8 ounces plain fat-free yogurt |
1 lemon, juice and zest of |
2 teaspoons ground cumin |
1/4 teaspoon red pepper flakes (optional) |
1/4 cup chopped cilantro |
1 teaspoon minced garlic |
2 cups chopped seedless cucumber |
1/2 teaspoon salt |
kebabs |
8 wooden skewers, soaked in water for 1 hour |
4 chicken breast halves, cut into 1 inch cubes |
2 red bell peppers, cut into 1-inch pieces |
1 red onion, cut into wedges |
2 cups pineapple chunks |
Directions:
1. Preparation.
2. To make marinade: Stir first 5 ingredients together in small bowl. Set aside (wash hands after handling jalapeno pepper).
3. To make glaze: Stir 1/2 cup plain fat-free yogurt, honey, salt and cinnamon together in a small bowl. Set aside.
4. To make dipping sauce: Stir 8-oz container of yogurt, lemon zest and juice, cumin, red pepper flakes, cilantro, garlic, cucumber and salt in a small bowl. Refrigerate until serving.
5. To prepare chicken kebabs: Thread each skewer with alternating pieces of chicken, peppers, onion wedges, and pineapple. Place skewers in a glass dish (or Ziploc bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.
6. Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and brush lightly with some of glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.
7. Makes 4 servings, each 2 skewers plus 1/4 of dipping sauce.
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