Curry Yogurt Chicken Kebabs

Makes 4 Servings

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

Ingredients

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.