Ingredients (12)
- 1/2 cup low-fat plain yogurt
- 2 garlic cloves, crushed
- 2 tsp finely grated fresh ginger root
- 2 tsp ground cumin
- 1 tsp ground coriander
- 1 jalapeño, finely chopped
- Large handful of freshly chopped cilantro leaves
- Small handful of chopped mint leaves
- Juice of 2 limes
- Sea salt
- 4 chicken breasts, skinned and boned
- To serve: lime halves
Nutritional Information
- Calories338
- Fat16.99g
- Saturated fat4.97g
- Trans fat0.18g
- Carbs7.07g
- Fiber1.46g
- Sugar2.86g
- Protein38.59g
- Cholesterol113.2mg
- Sodium135.55mg
- Nutritional Analysis per serving (4 servings) Powered by
Fragrant and bursting with flavor, these succulent chicken skewers are low in fat and make an excellent light lunch or dinner dish when served with a crisp cucumber and red onion salad.
Instructions
- 1Place the yogurt, garlic, ginger, cumin, coriander, jalapeño, chopped herbs, and lime juice in a blender and blend until fairly smooth. Season lightly.
- 2Cut the chicken into bite-sized pieces and place in a large mixing bowl. Pour the spice mixture over and toss to coat evenly. Cover with plastic wrap and marinate in the refrigerator for 4-6 hours, or overnight if time permits.
- 3When ready to cook, preheat the grill to medium-high and thread the chicken pieces onto 8 presoaked bamboo skewers. Cook over a preheated grill for 8-10 minutes, turning frequently, until cooked through and lightly browned. Remove and serve immediately with lime halves to squeeze on top and a cucumber and red onion salad on the side.
Beverage pairing: Adelsheim Rosé, Oregon. This rosé from Oregon is made from Pinot Noir and has a gentle profile of strawberry and rhubarb, making it a great match with chicken that has been seasoned with green herbs and exotic spices. The wine is dry, but has a lovely, thirst-quenching succulence.
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