Curried Chicken Kebabs With Yogurt Dipping Sauce Recipes

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CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING SAUCE



Chicken Kebabs with Greek Yogurt Pesto Dipping Sauce image

What is it about eating food off of a stick that makes it so much fun? These savory lunchbox kebabs are sure to be a hit with your kiddos, plus they're nourishing and easy to make.

Provided by EA Stewart

Categories     appetizer

Time 10m

Yield 1 serving

Number Of Ingredients 6

3 ounces cooked white meat chicken, cut into bite-size pieces
8 large black olives, pitted
8 cherry tomatoes
1 mozzarella string cheese stick, cut into 6 pieces
1/4 cup 2-percent Greek yogurt
1 tablespoon prepared pesto sauce

Steps:

  • Divide the chicken, olives, tomatoes and cheese into 4 servings. Skewer the ingredients, alternating as desired. Store in the refrigerator until ready to serve.
  • Combine the yogurt with the pesto in a small bowl, and stir well to combine. Store in the refrigerator until ready to serve with the chicken kebabs.

Nutrition Facts : Calories 356 calorie, Fat 17 grams, SaturatedFat 4 grams, Cholesterol 85 milligrams, Sodium 731 milligrams, Carbohydrate 8 grams, Fiber 1 grams, Protein 41 grams

SAFFRON-YOGURT CHICKEN KEBABS



Saffron-Yogurt Chicken Kebabs image

A easy, rich Greek yogurt-based marinade is the key to these juicy flame-kissed chicken skewers that you can grill for a quick dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Serves 4 to 6

Number Of Ingredients 12

3/4 cup plain whole-milk Greek yogurt
1/4 cup extra-virgin olive oil, plus more for drizzling
Zest and juice of 1 lemon
2 tablespoons chopped fresh thyme leaves
2 cloves garlic, roughly chopped
1/2 teaspoon saffron threads
1/2 teaspoon paprika
1/4 teaspoon ground turmeric
1/8 teaspoon cayenne pepper
Kosher salt and freshly ground pepper
2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
6 lemon wedges, for serving

Steps:

  • In a medium bowl, whisk to combine yogurt, oil, lemon zest and juice, thyme, garlic, saffron, paprika, turmeric, cayenne, 2 teaspoons salt, and 1/4 teaspoon pepper.
  • Add chicken to yogurt marinade and toss to coat. Cover with plastic wrap and refrigerate for at least 2 hours and up to overnight.
  • Preheat grill or grill pan to medium-high. Thread chicken onto six 10-inch skewers and season with salt and pepper. Grill chicken until cooked through, about 6 to 8 minutes per side. Drizzle with oil and serve with lemon wedges.

CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE



Curried Chicken Kebabs with Yogurt Dipping Sauce image

The yogurt dipping sauce, full of fresh basil and a hint of curry, makes this dish especially fragrant and flavorful. Try it with a side of quinoa.

Yield Serves 4; 3 ounces chicken, heaping 2/3 cup grilled vegetables, and 1 1/2 tablespoons dipping sauce per serving

Number Of Ingredients 10

6 ounces fat-free plain yogurt
1 cup packed fresh basil (about 2 1/2 ounces)
1 medium red onion, cut into 3 wedges, each wedge cut into 3 wedges (9 wedges total), divided use
1/2 teaspoon curry powder
1/4 teaspoon pepper
1 pound boneless, skinless chicken breast halves, all visible fat discarded, cut into 1-inch cubes
Cooking spray
1 medium zucchini, halved lengthwise, each half cut crosswise into 8 pieces
1 medium green bell pepper, cut into 16 squares
16 cherry tomatoes

Steps:

  • In a food processor or blender, process the yogurt, basil, and 1 wedge of onion until smooth. Pour the mixture into a medium bowl. Set the remaining onion wedges aside.
  • Stir the curry powder and pepper into the yogurt mixture. Transfer 1/3 cup of the mixture to a small bowl. Cover and refrigerate to serve as the dipping sauce.
  • Add the chicken to the remaining yogurt mixture, stirring to coat. Cover and refrigerate for 30 minutes to 4 hours.
  • Meanwhile, if using wooden skewers, soak seven 10-inch skewers for at least 10 minutes in cold water to keep them from charring or use metal skewers, lightly spraying with cooking spray.
  • Lightly spray the grill rack with cooking spray. Preheat the grill on medium high.
  • Thread the chicken onto 3 skewers, discarding the marinade. Use one of the remaining 4 skewers for each of the vegetables-zucchini, bell pepper, tomatoes, and remaining 8 onion wedges. Lightly spray the kebabs with cooking spray.
  • Arrange the kebabs in a single layer on the grill. Cook, covered, for 12 to 14 minutes, or until the chicken is no longer pink in the center and the vegetables are tender, turning occasionally to cook evenly. Transfer the kebabs to a rimmed baking sheet as they become ready.
  • Slide the chicken and vegetables from the skewers onto a platter. Serve with the reserved 1/3 cup dipping sauce.
  • (Per serving)
  • Calories: 189
  • Total fat: 2.0g
  • Saturated: 0.5g
  • Trans: 0.0g
  • Polyunsaturated: 0.5g
  • Monounsaturated: 0.5g
  • Cholesterol: 67mg
  • Sodium: 119mg
  • Carbohydrates: 12g
  • Fiber: 2g
  • Sugars: 8g
  • Protein: 31g
  • Calcium: 137mg
  • Potassium: 780mg
  • 2 vegetable
  • 3 very lean meat

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