Curry-Lime Chicken Kebobs

Curry-Lime Chicken Kebobs

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From: Diabetic Living Magazine

Thanks to a yogurt-based marinade, these chicken kabobs are especially tender. The curry powder lends a kick without too much heat, and to please the vegetarians at your table, you can simply grill the chicken and vegetables on separate skewers.

Ingredients 4 servings

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Original recipe yields 4 servings
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  • 1 pound skinless, boneless chicken breast halves, cut into 1½-inch pieces
  • 1 6-ounce carton plain yogurt
  • ¼ cup snipped fresh cilantro
  • 1 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 2 tablespoons olive oil or vegetable oil
  • 1 tablespoon honey
  • 1 tablespoon Dijon-style mustard
  • 2 cloves garlic, minced
  • ½ teaspoon curry powder
  • ¼ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 medium green and/or red sweet peppers, cut into 1-inch pieces
  • 1 medium zucchini, cut into ½-inch slices
  • 8 yellow or red cherry tomatoes

Preparation

  • Prep

  • Ready In

  1. Place chicken in a resealable plastic bag set in a large bowl. For marinade, in a small bowl, combine yogurt, cilantro, lime peel, lime juice, oil, honey, mustard, garlic, curry powder, salt and black pepper. Pour marinade over chicken. Seal bag; turn to coat chicken. Marinate in the refrigerator for 4 to 24 hours, turning bag occasionally. Drain chicken, reserving marinade.
  2. On eight metal skewers, alternately thread chicken, sweet peppers and zucchini, leaving ¼ inch between pieces. Brush vegetables with reserved marinade.
  3. For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above pan. Place chicken skewers on grill rack over drip pan. Cover and grill for 18 to 20 minutes or until chicken is no longer pink, turning once halfway through grilling and threading a tomato onto each skewer during the last 1 minute of grilling. For a gas grill, preheat grill. Reduce heat to medium. Adjust for indirect cooking. Grill as above.

Nutrition information

  • Serving size: 2 skewers
  • Per serving: 260 calories; 10 g fat(2 g sat); 2 g fiber; 13 g carbohydrates; 30 g protein; 30 mcg folate; 84 mg cholesterol; 9 g sugars; 89 IU vitamin A; 15 mg vitamin C; 60 mg calcium; 1 mg iron; 299 mg sodium; 605 mg potassium
  • Nutrition Bonus: Vitamin C (25% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean protein, 1 vegetable, ½ fat, ½ starch

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