Curried Chicken Kebabs With Yogurt Dipping Sauce Recipes
CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE
What is it about eating food off of a stick that makes it so much fun? These savory lunchbox kebabs are sure to be a hit with your kiddos, plus they're nourishing and easy to make.
Provided by EA Stewart
Categories appetizer
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
- Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.
Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 731 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 41 grams
CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE
The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.
Yield Serves 4; 3 ounces chicken, heaping 2/3 cup grilled vegetables, and 1 1/2 tablespoons dipping sauce per serving
Number Of Ingredients 10
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
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