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Spicy Indian Style Chicken Kebabs

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  Plain fat free yogurt 3⁄4 Cup (12 tbs)
  Ground coriander 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), peeled and halved
  Paprika 1⁄2 Teaspoon
  Cayenne 1⁄4 Teaspoon
  Chopped cilantro 3 Tablespoon
  Boneless, skinless, chicken breasts 1 Pound, cut into cubes
  Bell pepper 1 , seeded and cut into 24 squares (Yellow Or Orange)
  Red bell pepper 1 , seeded and cut into 24 squares
  Green bell pepper 1 , seeded and cut into 24 squares
  Salt 1⁄2 Teaspoon

Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 tablespoons of the cilantro in a zip-close plastic bag; add the chicken.
Squeeze out the air and seal the bag; refrigerate, turning the bag occasionally, 20-30 minutes or up to 1 day.
Remove the chicken from the bag and discard the marinade.
Using 8 metal skewers, thread the chicken and bell peppers onto the skewers using 3 cubes of chicken and 9 squares of pepper for each skewer.
Sprinkle evenly with the salt.
Spray the broiler rack with nonstick spray; preheat the broiler.
Place the skewers on the rack and broil 5 inches from the heat, turning frequently, until the chicken is cooked through, about 12 minutes.
Sprinkle the skewers with the remaining 1 tablespoon cilantro.

Recipe Summary

Main Dish

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