ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Tandoori Chicken Sate

Yield 24 servings (serving size: 1 skewer)

Ingredients

  • 1/4 cup coarsely chopped onion
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chopped peeled gingerroot
  • 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
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
  • Vegetable cooking spray
  • Lemon wedges (optional)
  • Cilantro sprigs (optional)

Nutrition Information

  • calories 27
  • caloriesfromfat 20 %
  • fat 0.6 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 5 g
  • carbohydrate 0.2 g
  • fiber 0.0 g
  • cholesterol 12 mg
  • iron 0.2 mg
  • sodium 27 mg
  • calcium 5 mg

How to Make It

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

  2. Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 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.