| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats |
|
Grilling, Vegetables, Recipes |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Plain yogurt |
| 2 |
tb |
Tomato paste |
| 1 |
tb |
Tamarind paste OR honey |
| 1 |
tb |
Paprika |
| 1 |
sm |
Onion; grated |
| 3 |
|
Garlic cloves; chopped |
| 1 |
ts |
Powdered ginger |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Cumin |
| 1 |
pn |
Cayenne pepper |
| 1 |
pn |
Nutmeg |
| 1 1/2 |
lb |
Skinless boneless chicken breasts; cut into 1+1/2-inch cubes |
|
|
Vegetable oil |
|
|
OR melted butter; for brushing |
INSTRUCTIONS
Combine the yogurt, tomato paste, tamarind paste, paprika, onion, garlic,
ginger, salt, cumin, cayenne and nutmeg in a nonmetal container. Blend
well. Add the chicken cubes and toss until the chicken is evenly coated
with the mixture. Cover and refrigerate overnight. When ready to grill,
remove the chicken from the marinade and thread onto skewers. Brush with a
little oil or butter and grill until the chicken is just cooked through,
about 3 minutes per side.
[Serves 4. PER SERVING: 190 calories, 37 g protein, 4 g carbohydrate, 2 g
fat (1 g saturated), 92 mg cholesterol, 176 mg sodium, 0 g fiber.]
Notes: SF Chronicle 5/13/98
Recipe by: Grilling by Marlena Spieler
Posted to MC-Recipe Digest by Kitpath <phannema@wizard.ucr.edu> on May 14,
1998
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