Tandoori Chicken Saté

recipe
A saté (or satay) is a popular Indonesian dish of small marinated cubes of meat or poultry threaded on skewers and grilled or broiled. Satés are usually served with a spicy, sweet peanut sauce, but in this tandoori version, the chicken is marinated in a spiced yogurt mixture.

Yield:

24 servings (serving size: 1 skewer)

Recipe from

Oxmoor House

Nutritional Information

Calories 39
Caloriesfromfat 0.0 %
Fat 1 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 6.7 g
Carbohydrate 0.3 g
Fiber 0.0 g
Cholesterol 18 mg
Iron 0.2 mg
Sodium 36 mg
Calcium 7 mg

Ingredients

1/4 cup plain low-fat yogurt
1/4 cup coarsely chopped onion
1 tablespoon extravirgin olive oil
1/2 teaspoon ground coriander
1/2 teaspoon chopped peeled fresh ginger
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon black pepper
1 garlic clove
1 1/2 pounds skinless, boneless chicken breast halves, cut into 1/2-inch-wide strips
Cooking spray
Lemon wedges (optional)
Cilantro sprigs (optional)

Preparation

1. Place first 11 ingredients in a food processor; process until smooth, scraping sides once. Combine yogurt mixture and chicken in a large heavy-duty zip-top plastic bag. Seal and marinate in refrigerator 2 hours, turning bag occasionally.

2. Preheat broiler.

3. Remove chicken from bag, discarding marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on a broiler pan coated with cooking spray; broil 5 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.

carbo rating: 0

Note:

The Complete Step-by-Step Low Carb Cookbook

January 2005
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