Chicken Kebobs

Chicken Kebabs

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.

Ingredients:
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 onion
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
Dash paprika

Directions:
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*

Curry Chicken Salad

Today's AZ Republic newspaper has a popular Curry Chicken Salad recipe from the Paper Plate Deli (great name) at The Republic in downtown Phoenix. It is similar to Tastes & Treasures cookbook Curried Chicken Green Salad on pg 151 but with some different twists. Roy Swope, the chef, settled on curry because "chicken accepts a heavy spice really well." He balances the curry with honey, lemon juice, currants and dried cranberries. A good hint for recipes like this: Cover and refrigerate for several hours to allow the spices to bloom and flavors to meld.

Tastes & Treasures Green Salad is also very tasty and refreshing with Gala apples, pecans, fresh mushrooms, chutney and curry. Curry lovers - you will want to try them both for two different presentations.

For you food historians, in 1863 a meat shop owner in Wakefield, R.I. mixed leftover chicken with mayonnaise, tarragon and grapes to create the chicken salad. It has come a long way since then.

Paper Plate Deli Curry Chicken Salad

12 oz chicken, diced or shredded
2 tbsps diced parsley
1 tbsp diced onion
4 tbsps diced celery
1 tbsp dried cranberries
Salt and pepper to taste
1 cup mayonnaise
1 tbsp lemon juice
1 1/2 tbsps curry powder
3 tbsps honey

Salad: Combine well in a mixing bowl the chicken, parsley, onion, celery, currants and cranberries. Season with salt and pepper.
Dressing: Mix mayonnaise, lemon juice, curry powder and honey in a separate bowl until well blended. Blend dressing into chicken mixture. Chill and serve. Makes 4 servings.