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| General Category : Main Course |
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| Food Group : Poultry-Chicken |
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| Preparation Method : Grill |
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Fresh coriander is the main flavouring here in both the marinade and the raita (spiced yogurt) you make to serve alongside the skewers. Serve with sliced cucumber, jicama and red onion to dip in the raita, accompanied by Bulgur Pilaf or rice.
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Ingredients
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1 lb (500 g) skinless boneless chicken thighs or breasts |
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1-1/2 cups (375 mL) Balkan-style yogurt |
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1 cup (250 mL) minced coriander |
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3 tbsp (45 mL) lemon juice |
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2 cloves garlic, minced |
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1/4 cup (60 mL) tandoori or tikka paste (or 2 tbsp/30 mL curry paste) |
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Salt and pepper |
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Preparation
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Halve thighs lengthwise (or cut breasts into 4 strips each). Thread onto skewers; place in glass baking dish. Set aside. In bowl, mix together yogurt, coriander, lemon juice, garlic and ¼ tsp (1 mL) each salt and pepper; transfer ½ cup (125 mL) to small bowl. Mix in tandoori paste; pour over chicken, turning to coat. Marinate in refrigerator for at least 15 minutes or up to 4 hours. Scrape remaining yogurt mixture into serving bowl; set aside.
On greased grill over medium-high heat, grill chicken, turning once, until no longer pink inside, 12 to 14 minutes. Serve with yogurt mixture.
Makes 4 servings.
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Nutritional information
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Per serving: about 265 cal, 26 g pro, 12 g total fat (5 g sat. fat), 12 g carb, 1 g fibre, 99 mg chol, 836 mg sodium. % RDI: 15% calcium, 11% iron, 7% vit A, 7% vit C, 6% folate.
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Source
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Homemakers Magazine: June 2004
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