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Categories:
yogurt fresh parsley extra parsley fresh cilantro lemon juice extra-virgin olive oil garlic paprika ground cumin ginger salt ground pepper cayenne pepper chicken red bell peppers red onion zucchini
Viewed: 65 - Published at: 3 years agoIngredients
- 14 cup nonfat plain yogurt
- 14 cup chopped fresh parsley, plus
- extra parsley, for garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 12 teaspoons paprika (use a smokey or regular variety)
- 1 teaspoon ground cumin
- 14 teaspoon ginger
- 12 teaspoon salt
- 14 teaspoon fresh ground pepper
- 18 teaspoon cayenne pepper
- 1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
- 2 small red bell peppers (one of each is very attractive) or 2 small yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive)
- 1 red onion, cut into large 1 inch pieces
- 1 medium zucchini, cut into 1/4-inch-thick rounds
Method
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl.
- Add chicken and toss to coat well.
- Cover with plastic wrap and marinate in the refrigerator for 20 minutes.
- Alternately, pour all of the ingredients together in a resealable platic bag and mix together.
- Meanwhile, preheat grill or broiler.
- Blanch bell peppers in boiling salted water for 3 minutes.
- Remove with a slotted spoon and refresh with cold water.
- Blanch zucchini for 1 minute.
- Drain and refresh with cold water.
- Alternate chicken cubes, peppers, red onion and zucchini on skewers.
- Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side.
- Garnish with a sprinkle of chopped parsley.
