Tandoori Chicken Sate

recipe

Yield:

24 servings (serving size: 1 skewer)

Recipe from

Cooking Light

Nutritional 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

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)

Preparation

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.

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.