Recipe: Chicken kebabs marinated in yogurt and spices
Total time: 35 minutes, plus 2 to 4 hours marinating
Servings: 6
Note: If you use wooden skewers, remember to soak them in water first.
2 tablespoons fresh lemon juice
1/2cup plain whole-milk yogurt
3 tablespoons chopped
cilantro
1 tablespoon grated fresh
ginger
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons canola oil,
divided
1 teaspoon salt
2 pounds boneless, skinless chicken breasts, cut into
2-inch cubes
1. In a large glass or ceramic bowl, combine the lemon juice, yogurt, cilantro, ginger, garlic, cumin, coriander, 1 tablespoon of the canola oil and the salt. Stir in the chicken cubes, cover and refrigerate for 2 to 4 hours.
2. Prepare a fire in a grill or preheat the broiler. Remove the chicken cubes from the marinade and thread onto metal skewers. Brush the chicken with the remaining 1 tablespoon canola oil. Place the skewers on the grill rack or on a broiler pan and grill or broil, turning occasionally, until the chicken is opaque throughout, 12 to 18 minutes. If using a grill, close the top for the last 5 minutes to ensure thorough cooking. Serve immediately.
Each serving: 192 calories; 31 grams protein; 0 carbohydrates; 0 fiber; 7 grams fat; 1 gram saturated fat; 84 mg. cholesterol; 172 mg. sodium.
More to Read
Sign up for our L.A. Times Plants newsletter
At the start of each month, get a roundup of upcoming plant-related activities and events in Southern California, along with links to tips and articles you may have missed.
You may occasionally receive promotional content from the Los Angeles Times.