Curried Chicken Kebabs Recipe

Summary

CourseMethod
Main Ingredient

Ingredients

 Boneless, skinless chicken breasts1 1⁄2 Pound
 Onion1 , quartered
 Plain yogurt3⁄4 Cup (12 tbs)
 Garlic2 Clove (10 gm), sliced
 Chopped ginger root1 Tablespoon
 Chili powder2 Teaspoon (Or To Taste)
 Ground coriander2 Teaspoon
 Ground cumin1 Teaspoon
 Salt1⁄2 Teaspoon
 Lemon1 , quartered

Nutrition Facts

Serving size: Complete recipe

Calories 1018 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 6.3 g31.6%

Trans Fat 0.2 g

Cholesterol 416.7 mg138.9%

Sodium 1609.7 mg67.1%

Total Carbohydrates 45 g15%

Dietary Fiber 13.2 g52.7%

Sugars 14.8 g

Protein 169 g337.1%

Vitamin A 65.9% Vitamin C 127%

Calcium 49.2% Iron 57.1%

*Based on a 2000 Calorie diet

Directions

Cut chicken into 1-in (2.5 cm) cubes; place in shallow non-metallic dish.
In food processor or blender, combine onion, yogurt, garlic, gingerroot, chih powder, coriander, cumin and salt; process until fairly smooth.
Pour marinade over chicken; stir to coat well. Refrigerate, covered, at least 8 hours or overnight, stirring occasionally.
Remove chicken from marinade. Thread onto 4 metal skewers. Finish each kebab with a lemon quarter. Place kebabs on oiled barbecue grill 4 to 6 in (10 to 15 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 5 to 7 minutes, turning frequently, until chicken is golden brown and no longer pink inside. (Alternatively, place kebabs 4 to 6 in/10 to 15 cm from hot broiler; broil 5 to 7 minutes, turning frequently.) Squeeze lemon quarters over kebabs before serving.
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