Curry Yogurt Chicken Kebabs

Makes 4 Servings

  • Total Time: 130
  • Prep Time: 120
  • Cook Time: 10


For the marinade:
  • 1 (8-ounce) container plain fat-free yogurt
  • 1 lime, zest and juice
  • 1 tablespoon fresh grated ginger
  • 1 tablespoon curry powder
  • 1 jalapeño pepper, minced
  • For the glaze:
  • 1/2 cup plain fat-free yogurt
  • 1/2 cup honey
  • 3/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • For the dipping sauce:
  • 1 (8-ounce) container plain fat-free yogurt
  • 1 lemon, zest and juice
  • 2 teaspoons ground cumin
  • 1/4 teaspoon red pepper flakes (optional)
  • 1/4 cup chopped cilantro
  • 1 teaspoon minced garlic
  • 2 cups chopped seedless cucumber
  • 1/2 teaspoon salt
  • For the chicken kebabs:
  • 8 wooden skewers, soaked in water for 1 hour (or substitute with metal skewers)
  • 4 boneless, skinless chicken breast halves, cut into 1-inch cubes
  • 2 red bell peppers, cut into 1-inch pieces
  • 1 red onion, cut into wedges
  • 2 cups pineapple wedges
  • Instructions

    For the marinade:

    Stir all ingredients together in a small bowl. Set aside.

    *Wash hands thoroughly after handling jalapeño pepper or wear protective gloves.

    For the glaze:

    Stir all ingredients together in a small bowl. Set aside

    For the dipping sauce:

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

    For the 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.

    Yield: 2 skewers plus ¼ of the dipping sauce, per serving.