Rating: 5 stars
1 Ratings
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  • 5 star values: 1

This recipe makes a generous amount of the fresh herb chutney. Serve extra with cumin-spiced rice, samosas, or other Indian-inspired dishes. Serve the shrimp skewers with basmati rice or naan (Indian flatbread) heated on the grill.

Kate Washington
Recipe by Cooking Light June 2007

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Recipe Summary

Yield:
4 servings (serving size: 2 skewers and 2 1/2 tablespoons chutney)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • To prepare shrimp, combine the first 3 ingredients in a small skillet over medium heat; cook 2 minutes or until fragrant, stirring constantly. Cool. Place the spice mixture in a spice or coffee grinder; process until finely ground.

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  • Combine spice mixture, yogurt, and next 6 ingredients (through ground red pepper) in a large zip-top plastic bag. Add shrimp to bag; seal. Toss to coat. Marinate in refrigerator 1 hour, turning bag occasionally.

  • Prepare grill.

  • Combine onion wedges, bell pepper, and tomatoes in a large bowl. Drizzle with oil; toss to coat.

  • Remove shrimp from bag; discard marinade. Thread 4 shrimp, 2 tomatoes, 2 onion wedges, and 2 bell pepper pieces alternately onto each of 8 (10-inch) skewers. Lightly coat skewers with cooking spray. Place skewers on grill rack coated with cooking spray. Grill 4 minutes on each side or until done.

  • To prepare chutney, combine mint and remaining ingredients in a food processor; process until smooth. Serve with skewers.

Nutrition Facts

194 calories; calories from fat 17%; fat 3.6g; saturated fat 0.6g; mono fat 1.2g; poly fat 1g; protein 25.3g; carbohydrates 15.2g; fiber 3.2g; cholesterol 173mg; iron 4.9mg; sodium 334mg; calcium 123mg.
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