6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
Vegetable cooking spray
Lemon wedges (optional)
Cilantro sprigs (optional)
How to Make It
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.
I've been making this recipe since it was published in 1995. It is an easy weeknight dinner recipe. I don't both with the skewers, I just make the marinade the night before and put the chicken in the bag and then throw it on the George Foreman grill for dinner and serve over rice, brown rice or cous cous.
The flavors are so great, no changes are necessary.
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