A little low fat/big flavor recipe with some good spice.
Boneless, skinless chicken breast cubed (approx 1-1/2") for kabobs. About 6 per kabob (I use the long steel jobbies since this gets grilled over high heat).
Small red, yellow, orange bell peppers. Found a 2 lb bag at the local grocery for $6. The peppers are no bigger than 2-3" long and maybe an inch in diameter. Easy to core out and cut into approx. 1" rings which were perfect for kabobs!
Marinate chicken in the following for a few hours or overnight if you can plan ahead:
Fat free plain yogurt - 2 cups
mixed with Ground spices:
Cumin - 1 tbls
Paprika - 1 tbls
Chili powder - 1 tbls
Onion Powder - 1 tsp
fresh garlic minced - 2 tbls
coriander - 1 tsp
cayenne pepper - 1 tsp
black pepper - 1 tsp
salt - 1 tbls
After marinating, build kebabs by placing one ring of bell pepper then two chunks of chicken, repeat.
I use a gas grill heated to around 400 F.
Place kabobs on grill over direct heat and cook, rotating about every 5 minutes until all sides are slightly charred and chicken is cooked through.
Serve over rice pilaf or couscous with a few dabs of Sriracha for a little extra heat!!
Boneless, skinless chicken breast cubed (approx 1-1/2") for kabobs. About 6 per kabob (I use the long steel jobbies since this gets grilled over high heat).
Small red, yellow, orange bell peppers. Found a 2 lb bag at the local grocery for $6. The peppers are no bigger than 2-3" long and maybe an inch in diameter. Easy to core out and cut into approx. 1" rings which were perfect for kabobs!
Marinate chicken in the following for a few hours or overnight if you can plan ahead:
Fat free plain yogurt - 2 cups
mixed with Ground spices:
Cumin - 1 tbls
Paprika - 1 tbls
Chili powder - 1 tbls
Onion Powder - 1 tsp
fresh garlic minced - 2 tbls
coriander - 1 tsp
cayenne pepper - 1 tsp
black pepper - 1 tsp
salt - 1 tbls
After marinating, build kebabs by placing one ring of bell pepper then two chunks of chicken, repeat.
I use a gas grill heated to around 400 F.
Place kabobs on grill over direct heat and cook, rotating about every 5 minutes until all sides are slightly charred and chicken is cooked through.
Serve over rice pilaf or couscous with a few dabs of Sriracha for a little extra heat!!
