| 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
<samara@erols.com> on Apr 14, 1997
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