Curry Yogurt Chicken Kebabs

Curry Yogurt Chicken Kebabs (photo courtesy Dairygood.org)

Curry Yogurt Chicken Kebabs (photo courtesy Dairygood.org)

Curry Yogurt Chicken Kebabs is aFourth of July menu winner from Dairygood.org. Not only does it showcase Florida dairy products and Fresh From Florida flavors, it’s also an easy,delicious andlow-fat main dish option. Withjust2.5 grams of total fat and 0.5 gram of saturated fat per serving,this dishwon’t weigh you down during a day of celebrations. Our countdown to food and fireworks continues tomorrow with more great nibbles and noshes.

Curry Yogurt Chicken Kebabs

Yield: 4 servings (2 skewers plus 1/4 of the dipping sauce, per serving)

Marinade:

1 (8-ounce) container plain fat-free yogurt

1 lime, zested and juiced

1 tablespoon freshly grated ginger

1 tablespoon curry powder

1 jalapeno pepper, minced

Glaze:

1/2 cup plain fat-free yogurt

1/2 cup local honey

3/4 teaspoon salt

1/2 teaspoon cinnamon

Dipping sauce:

1 (8-ounce) container plain fat-free yogurt

1 lemon, zested and juiced

2 teaspoons ground cumin

1/4 teaspoon red pepper flakes (optional)

1/4 cup freshly chopped cilantro

1 teaspoon freshly minced garlic

2 cups chopped seedless cucumber

1/2 teaspoon salt

Kebabs:

8 wooden skewers, soaked in water for 1 hour (or substitute with metal skewers)

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

1 red onion, cut into wedges

2 cups pineapple wedges

1. For the marinade, stir all ingredients together in a small bowl; set aside.

2. For the glaze, stir all ingredients together in a small bowl; set aside

3. For the dipping sauce, stir all ingredients together in a small bowl. Refrigerate until serving.

4. For the kebabs, thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple. Place skewers in a glass dish (or large re-sealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2-4 hours.

5. Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until

chicken is cooked through and edges are browned.

6. Serve hot or cold with dipping sauce.

SOURCE: Dairygood.org