Curried Chicken Kebabs With Yogurt Dipping Sauce Recipes

CURRY-GINGER CHICKEN KEBABS WITH OKRA

Steps:

• Preheat a grill to medium high. Combine the yogurt, cilantro, serrano, ginger, lime juice, 1/2 teaspoon salt and a few grinds of pepper in a blender and puree until smooth. Toss half the sauce with the chicken thighs and curry powder in a medium bowl until coated. Set aside the remaining sauce for serving.
• Thread the chicken onto 4 metal skewers, leaving a little space between each piece. Thread the okra onto 4 more skewers. Brush the kebabs all over with the melted butter and season with salt and pepper.
• Grill the okra and chicken, turning occasionally, until lightly charred and cooked through, 6 to 8 minutes for the okra and 12 to 15 minutes for the chicken. Grill the naan until lightly charred, about 1 minute per side.
• Divide the naan, chicken and okra among plates. Add the tomatoes to the plates and season with salt. Serve with the reserved yogurt sauce.

CHICKEN KEBABS WITH GREEK YOGURT PESTO DIPPING 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.

CURRIED CHICKEN KEBABS WITH YOGURT DIPPING SAUCE

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