Ingredients
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
Glaze:
- 1/2 cup plain fat-free yogurt
- 1/2 cup honey
- 3/4 teaspoon salt
- 1/2 teaspoon cinnamon
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
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
Marinade:
Stir all ingredients together in a small bowl. Set aside.
*Wash hands thoroughly after handling jalapeño pepper or wear protective gloves.
Glaze:
Stir all ingredients together in a small bowl. Set aside
Sauce:
Stir all ingredients together in a small bowl. Refrigerate until serving.
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.
