The mild acids in yogurt make it a great base for a tenderizing marinade.
3/4 cup plain low-fat yogurt
1 tablespoon grated peeled fresh ginger
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon ground turmeric
1/4 teaspoon saffron threads, crushed
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
3 garlic cloves, minced
2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
1 medium red onion, cut into 1-inch chunks (about 8 ounces)
1 large red bell pepper, cut into 1-inch chunks (about 8 ounces)
1 medium zucchini, cut into 1-inch chunks (about 8 ounces)
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 cup plain low-fat yogurt
1/3 cup diced seeded tomato
1/4 cup cucumber, peeled, seeded, grated, and squeezed dry
1/4 cup reduced-fat sour cream
1 tablespoon minced seeded jalapeño pepper
1 1/2 teaspoons chopped fresh cilantro
1/4 teaspoon ground cumin
1/4 teaspoon salt
How to Make It
To prepare kebabs, combine the first 12 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally.
Remove chicken from bag; discard marinade. Thread chicken, onion, bell pepper, and zucchini alternately on each of 8 (12-inch) wooden skewers. Coat kebabs with cooking spray, and sprinkle with 1/2 teaspoon salt and black pepper. Place kebabs on grill rack coated with cooking spray. Grill 25 minutes or until chicken is done, turning occasionally. Remove from grill; keep warm.
To prepare raita, combine 1/2 cup yogurt and remaining ingredients in a small bowl. Serve with kebabs.
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My husband and I liked this a lot. Chicken was very moist. The marinade was easy to make and we loved the raita. I think people who are commenting that it was difficult are actually talking about the stringing of the kebabs. Which is not difficult, just tedious). No changes except we added whole mushrooms to the kebabs and eliminated the peppers because we'd had a dish with grilled peppers the previous night. Served with garlic/olive oil cous cous. Yum.
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