Chicken Tikka Kebabs
- Preparing Time: -
- Total Time: -
- Served Person: Serves 6
- 1/2 teaspoon salt
- 2 teaspoons ground cumin
- 1/4 cup fresh lemon juice
- 1/4 cup plain yogurt
- 1/8 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 1/2 tablespoons ground coriander
- 2 tablespoons (1/4 stick) butter, melted
- pinch of dried crushed red pepper
- 4 garlic cloves, minced
- Carbohydrate 3 g(1%)
- Cholesterol 122 mg(41%)
- Fat 9 g(13%)
- Fiber 1 g(3%)
- Protein 35 g(70%)
- Saturated Fat 4 g(18%)
- Sodium 269 mg(11%)
- Calories 235
Preparation Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight. Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.
Preparation Combine chicken, 1/4 cup lemon juice and 1/2 teaspoon salt in medium bowl; let stand 30 minutes. Mix 1/4 cup plain yogurt, minced garlic, 1 1/2 tablespoons coriander, 2 teaspoons cumin, 1 teaspoon turmeric, 1/8 teaspoon ginger and crushed red pepper in small bowl. Add to chicken and stir until chicken is well coated with spice mixture. Refrigerate chicken at least 3 hours or overnight. Prepare barbecue (medium-high heat). Thread chicken on skewers, dividing equally. Brush chicken with melted butter. Season with salt. Grill kebabs until just cooked through, turning frequently, about 7 minutes.
