Curried Chicken Kebabs With Yogurt Dipping Sauce Recipes

CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE

Steps:

• In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth. Pour the mixture into a medium bowl. Set the remaining onion wedges aside.
• Stir the curry powder and pepper into the yogurt mixture. Transfer 1/3 cup of the mixture to a small bowl. Cover and refrigerate to serve as the dipping sauce.
• Add the chicken to the remaining yogurt mixture, stirring to coat. Cover and refrigerate for 30 minutes to 4 hours.
• Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
• Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
• Thread the chicken onto 3 skewers, discarding the marinade. Use one of the remaining 4 skewers for each of the vegetables-zucchini, bell pepper, tomatoes, and remaining 8 onion wedges. Lightly spray the kebabs with cooking spray.
• Arrange the kebabs in a single layer on the grill. Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly. Transfer the kebabs to a rimmed baking sheet as they become ready.
• Slide the chicken and vegetables from the skewers onto a platter. Serve with the reserved 1/3 cup dipping sauce.
• (Per serving)
• Calories: 189
• Total fat: 2.0g
• Saturated: 0.5g
• Trans: 0.0g
• Polyunsaturated: 0.5g
• Monounsaturated: 0.5g
• Cholesterol: 67mg
• Sodium: 119mg
• Carbohydrates: 12g
• Fiber: 2g
• Sugars: 8g
• Protein: 31g
• Calcium: 137mg
• Potassium: 780mg
• 2 vegetable
• 3 very lean meat

COCONUT CURRY CHICKEN SKEWERS

Steps:

• Cut chicken into flat 2-x-2-inch pieces. (You should have about 24 pieces.) Mix 1 tablespoon salt, 1/4 teaspoon turmeric and 1/8 teaspoon cayenne. Use mixture to season chicken lightly on both sides.
• To skewer, lay meat flat on cutting board. Thread meat onto two skewers spaced equidistant from center; do this first with one skewer, then the other. Put three pieces of chicken onto each set of skewers, for eight brochettes total.
• In a blender, put 1/2 teaspoon salt, 1 teaspoon turmeric, 1/4 teaspoon cayenne, garam masala, lime zest and juice, coconut milk, ginger and grated coconut. Blend to obtain a smooth sauce. Transfer to a bowl.
• Put oil in a small pan over medium heat. Add mustard seeds and let them pop (this only takes a few seconds). Pour oil and seeds into the coconut curry mixture and stir.
• Lay brochettes on a tray in one layer. Spoon 8 tablespoons curry mixture over chicken and spread to cover evenly on both sides. (Save remaining sauce.) Leave at room temperature for 1 hour, or refrigerate several hours, then bring to room temperature.
• Grill over medium-hot fire for about 3 minutes per side (longer if using thighs), until meat feels firm when poked with a finger. Serve with reserved sauce.