Saturday, June 4, 2011
The chicken gets really tender and delicious with this yogurt marinade. And just a touch of curry adds a great flavor. We multiplied the recipe to feed a large group for a pre-wedding party.
Thanks to HungryGirl.com for this reduced calorie and fat recipe.
12 oz. raw boneless skinless lean chicken breast, cut into cubes (1 1/2 inches)
2 red bell peppers
1 large (or 2 small) yellow summer squash
1/4 cup plain fat-free yogurt
1 tsp. lemon juice
1/4 tsp. curry powder
1/4 tsp. garlic powder
1/4 tsp. onion powder
1/4 tsp. salt
In a medium sealable container, combine yogurt, lemon juice, curry powder, garlic powder, onion powder, salt, and paprika, and stir well. Add chicken and coat completely. Cover container and refrigerate for at least 1 hour.
Meanwhile, if using wooden skewers, soak four in water for 20 minutes to prevent burning. Cut peppers, squash, and onion into chunks equal in size to the chicken cubes.
Skewer the chicken and veggies alternately onto four skewers, packing the pieces together tightly.
Spray grill lightly with nonstick spray, and bring to medium-high heat.
Grill kebabs for 5 minutes with the grill cover down. Then carefully flip kebabs with long barbecue tongs.
With the grill cover down, grill for another 5 - 7 minutes, until chicken is cooked through.
Remove from grill and allow to cool slightly. Once cool enough to handle, pull chicken and veggies off the sticks and enjoy.
MAKES 2 SERVINGS
PER SERVING (two kebabs): 285 calories, 3g fat, 432mg sodium, 21.5g carbs, 5g fiber, 12g sugars, 44g protein -- PointsPlus® value 7*