Curry Yogurt Chicken Kebabs

120min

Prep time

10min

Cook time

Servings

Ingredients:

For Marinade

1 (8-ounce) container fat-free plain yogurt

1 lime, zest and juice

1 tablespoon grated ginger

1 tablespoon curry powder

1 jalapeño pepper, minced

For Glaze

1/2 cup fat-free plain yogurt

1/2 cup honey

3/4 teaspoon salt

1/2 teaspoon cinnamon

For Sauce

1 (8-ounce) container fat-free plain yogurt

1 lemon, zest and juice

2 teaspoons cumin

1/4 teaspoon red pepper flakes, optional

1/4 cup cilantro, chopped

1 teaspoon garlic, minced

2 cups seedless cucumber, chopped

1/2 teaspoon salt

For Chicken Kebabs

8 wooden skewers, soaked in water for 1 hour (or substitute with metal skewers)

2 halves boneless chicken breast, 4 halves cut into 1-inch cubes

2 red bell pepper, cut into 1-inch pieces

1 red onion, cut into wedges

2 cups pineapple, cut in wedges

Directions:

For Marinade

Stir all ingredients together in a small bowl. *Wash hands thoroughly after handling jalapeño pepper or wear protective gloves.
Set aside.

For Glaze

Stir all ingredients together in a small bowl.
Set aside

For Sauce

Stir all ingredients together in a small bowl.
Refrigerate until serving.

For Chicken Kebabs

Thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple.
Place skewers in a glass dish (or large re-sealable plastic bag) and pour marinade over to coat.
Cover and refrigerate for 2-4 hours.
Preheat broiler and line a broiler pan with aluminum foil.
Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze.
Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.

Notes:

Yield: 2 skewers plus 1/4 of the dipping sauce, per serving.

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Curry Yogurt Chicken Kebabs