| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | 1 | Servings | ||
INGREDIENTS
| 4 | Boneless skinless chicken breast halves (about 1 lb.) | |
| 1/2 | c | Plain nonfat yogurt |
| 1 | tb | Lemon juice |
| 1/2 | ts | Salt |
| 1/2 | ts | Paprika |
| 1/4 | ts | Ground cardamom |
| 1/8 | ts | Ground ginger |
| 1/8 | ts | Ground cumin |
| 1/8 | ts | Crushed red pepper |
| 1 | Clove garlic, finely chopped | |
| Raita (see below) |
INSTRUCTIONS
From: Betty Crocker's Low-Fat, Low-Cholesterol Cookbook Category: Poultry and Fish Dishes Trim fat from chicken. Cut chicken with grain into 1/4-inch strips. Mix remaining ingredients except Raita in medium glass or plastic bowl. Add chicken; toss to coat. Cover and refrigerate atleast for four hours but no longer than 24 hours, stirring occasionally. Thread chicken strips on eight 11-inch skewers,* leaving space between each. Set oven control to broil. Place skewers on rack in broiler pan. Broil with tops 3 to 4 inches from heat 7 to 8 minutes, turning once, until done. Serve with Raita. Posted to Digest eat-lf.v097.n100 by Samara <[email protected]> on Apr 14, 1997
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