Moist, tender chicken kebabs are low in fat and make an excellent appetizer, or light lunch. Serve it with some cucumbers and ranch, yum!
Ingredients:
- 2 lb boneless chicken breasts cut into 2 inch pieces
- For the marinade:
- 1 tsp ginger garlic paste
- 1/2 tsp cumin powder
- 1 tsp white pepper powder
- A handful of fresh cilantro leaves
- 6 to 8 green hot chilies, more or less as your taste buds can take
- 1/4 cup yogurt
- 4 tsp lime juice
- Salt to taste
- Bamboo skewers
- Colored peppers, onions and tomatoes cut into large chunks
Directions:
- In a blender, make a fine paste of the marinating ingredients.
- Massage it into the chicken pieces and let it chill for about half an hour in a sealed plastic bag. If you can do this the previous night, it will taste great.
- Soak the bamboo skewers in water for about 30 minutes.
- Poke the marinated chicken pieces into skewers, alternating it with colored peppers, onions and tomatoes.
- Brush some light cooking oil or spray some cooking oil on them.
- Place on a greased tray if you are going to use the oven. Broil them in the oven for about 20-25 minutes at 400 degree F. Turn them half way, so both sides are lightly browned.
- Remove and let cool a bit before you dig in. Enjoy!
An open grill tastes the best, place the skewers on a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned. Squeeze some fresh lime juice just before they are served
Prepare a platter with a ranch sauce or just plain yogurt, some raw onion rings and cucumbers. Enjoy!
Prepare a platter with a ranch sauce or just plain yogurt, some raw onion rings and cucumbers. Enjoy!