Tandoori Chicken Sate

1 Review
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Yield
24 servings (serving size: 1 skewer)
November 1995
RECIPE BY Cooking Light

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)

Nutritional Information

  • Calories 27
  • Caloriesfromfat 20%
  • Fat 0.6g
  • Satfat 0.1g
  • Monofat 0.3g
  • Polyfat 0.1g
  • Protein 5g
  • Carbohydrate 0.2g
  • Fiber 0.0g
  • Cholesterol 12mg
  • Iron 0.2mg
  • Sodium 27mg
  • Calcium 5mg

How to Make It

Step 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.

Step 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.

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Ratings & Reviews

VaBelle35's Review

VaBelle35
September 03, 2009
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.