| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Caribbean | Chicken, And, Turkey, Entrees | 4 | servings |
INGREDIENTS
| 2 | Jalapeno peppers; halved and seeded | |
| 2 | Garlic cloves; peeled | |
| 3/4 | c | Chopped fresh parsley |
| 1/4 | c | Minced fresh thyme |
| 1/4 | c | Chopped onion |
| 2 | tb | Fresh lime juice |
| 1 | ts | Curry powder |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground black pepper |
| 4 | Boned and skinned chicken breast halves; cut into 1" cubes | |
| 2 | Red bell peppers; cut into 1" cubes | |
| 3 | md | Onions; cut into 1" cubes |
| 1 1/2 | c | Basmati rice |
INSTRUCTIONS
Prepare Caribbean rub: Drop jalapeno and garlic through food chute with food processor running, and process until minced. Add parsley and next 6 ingredients and process until well-blended, scraping the sides of the bowl occasionally. Prepare shish kebabs. Thread chicken cubes, bell pepper cubes, and onion cubes alternately onto skewers. Place kebabs in a 13 x 9 inch baking dish and brush Caribbean rub over kebabs. Cover and marinate in the refrigerator for 3 hours. Place kebabs on grill and cook for 10-15 minutes or until chicken is done, turning occasionally. Cook basmati rice according to package directions. Serve with cooked skewers. Per serving: 406 calories; 3.1 g fat (6.9% calories from fat); 29.2 g protein; 65.3 g carbohydrate; 51 mg cholesterol; 249 mg sodium Recipe by: Cooking Light (modified) Posted to EAT-LF Digest by Joanne McAndrews <jmca@ibm.net> on Jul 25, 1999, converted by MM_Buster v2.0l.
A Message from our Provider:
“Everything else can wait but the search for God cannot wait.#George Harrison, 2001”