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Spicy Indian Style Chicken Kebabs Recipe
|Plain fat free yogurt||3⁄4 Cup (12 tbs)|
|Ground coriander||1 1⁄2 Teaspoon|
|Garlic||2 Clove (10 gm), peeled and halved|
|Chopped cilantro||3 Tablespoon|
|Boneless, skinless, chicken breasts||1 Pound, cut into cubes|
|Bell pepper||1 , seeded and cut into 24 squares (Yellow Or Orange)|
|Red bell pepper||1 , seeded and cut into 24 squares|
|Green bell pepper||1 , seeded and cut into 24 squares|
Serving size: Complete recipe
Calories 752 Calories from Fat 79
% Daily Value*
Total Fat 9 g13.8%
Saturated Fat 2.1 g10.4%
Trans Fat 0.1 g
Cholesterol 266.5 mg
Sodium 1434.6 mg59.8%
Total Carbohydrates 46 g15.4%
Dietary Fiber 13.6 g54.6%
Sugars 26.4 g
Protein 121 g242.6%
Vitamin A 201% Vitamin C 715.3%
Calcium 53.4% Iron 43.7%
*Based on a 2000 Calorie diet
Squeeze out the air and seal the bag; refrigerate, turning the bag occasionally, 20-30 minutes or up to 1 day.
Remove the chicken from the bag and discard the marinade.
Using 8 metal skewers, thread the chicken and bell peppers onto the skewers using 3 cubes of chicken and 9 squares of pepper for each skewer.
Sprinkle evenly with the salt.
Spray the broiler rack with nonstick spray; preheat the broiler.
Place the skewers on the rack and broil 5 inches from the heat, turning frequently, until the chicken is cooked through, about 12 minutes.
Sprinkle the skewers with the remaining 1 tablespoon cilantro.