| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables |
Indian |
Poultry |
4 |
Servings |
INGREDIENTS
| 2/3 |
c |
Plain low-fat yogurt |
| 3 |
tb |
Paprika |
| 2 |
tb |
Curry powder |
| 2 |
ts |
Freshly ground pepper |
| 1 |
ts |
White vinegar |
| 3/4 |
ts |
Peeled grated gingerroot |
| 1/4 |
ts |
Salt |
| 2 |
|
Cloves garlic, crushed |
| 1 |
lb |
Skinned boned chicken breast, cut into 24 bite-size pieces |
|
|
Vegetable cooking spray |
| 2 |
|
Pita bread rounds, (6-inch) cut in half |
| 1/2 |
c |
Plain low-fat yogurt |
INSTRUCTIONS
Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to
yogurt mixture; stir well. Cover and marinate in refrigerator overnight.
Remove chicken from marinade, reserving marinade.
Thread 6 chicken pieces onto each of 4 (8-inch) skewers. Place skewers on a
broiler rack coated with cooking spray, and place rack on a broiler pan.
Broil 5-1/2 inches from heat 6 minutes. Turn skewers over; brush with
reserved marinade. Broil an additional 6 minutes or until chicken is done;
remove chicken from skewers. Yield: 4 servings.
Per serving: 255 Calories; 4g Fat (13% calories from fat); 29g Protein; 27g
Carbohydrate; 57mg Cholesterol; 404mg Sodium
NOTES : This recipe for tikas (from the Indian word for "tidbits")
represents two "musts" for Sharmi Banik, of Chevy Chase, Maryland. One is
to remain true to her Indian heritage, and the other is to always serve
healthful, tasty food. To serve, fill each pita half with 6 chicken pieces,
and top with 2 tablespoons yogurt.
Recipe by: Cooking Light, Oct 1993, page 132
Posted to MC-Recipe Digest V1 #453 by igor@digex.net on Jan 28, 1997.
A Message from our Provider:
“Misunderstood? No one understands like Jesus”