Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

The mild acids in yogurt make it a great base for a tenderizing marinade.

David Bonom
Recipe by Cooking Light June 2006

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Recipe Summary test

Yield:
8 servings (serving size: 1 kebab and about 2 tablespoons raita)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare kebabs, combine the first 12 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally.

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  • Prepare grill.

  • 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.

Nutrition Facts

189 calories; calories from fat 29%; fat 6g; saturated fat 2g; mono fat 1.7g; poly fat 1.3g; protein 24.9g; carbohydrates 8.5g; fiber 1.7g; cholesterol 99mg; iron 1.7mg; sodium 344mg; calcium 81mg.
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