| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
June 1995 |
1 |
servings |
INGREDIENTS
| 2 |
lb |
Skinless boneless chicken breast halves; cut into 1-inch |
|
|
; pieces |
| 1/4 |
c |
Fresh lemon juice |
| 1/2 |
ts |
Salt |
| 1/4 |
c |
Plain yogurt |
| 4 |
|
Garlic cloves; minced |
| 1 1/2 |
tb |
Ground coriander |
| 2 |
ts |
Ground cumin |
| 1 |
ts |
Ground turmeric |
| 1/8 |
ts |
Ground ginger |
| 1 |
pn |
Dried crushed red pepper |
| 12 |
|
Bamboo skewers; soaked in water 30 |
|
|
; minutes (6- to |
|
|
; 8-inch) |
| 2 |
tb |
Butter; melted (1/4 stick) |
INSTRUCTIONS
Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium
bowl; let stand 30 minutes.
Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander,
2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and
crushed red pepper in small bowl. Add to chicken and stir until
chicken is well coated with spice mixture. Refrigerate chicken at
least 3 hours or overnight.
Prepare barbecue (medium-high heat). Thread chicken on skewers,
dividing equally. Brush chicken with melted butter. Season with salt.
Grill kebabs until just cooked through, turning frequently, about 7
minutes.
Serves 6.
Bon Appetit June 1995
Converted by MC_Buster.
Per serving: 1319 Calories (kcal); 39g Total Fat; (27% calories from
fat); 215g Protein; 20g Carbohydrate; 597mg Cholesterol; 1932mg
Sodium Food Exchanges: 1/2 Grain(Starch); 29 Lean Meat; 1 Vegetable;
1/2 Fruit; 5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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