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Categories:
yogurt fresh ginger ground coriander paprika ground cumin ground cardamom ground turmeric saffron threads ground cinnamon ground cloves garlic skinless red onion red bell pepper zucchini cooking spray salt freshly ground black pepper Raita yogurt tomato cucumber sour cream pepper fresh cilantro ground cumin salt
Viewed: 42 - Published at: 8 years agoIngredients
- Kebabs:
- 3/4 cup plain low-fat yogurt
- 1 tablespoon grated peeled fresh ginger
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon ground cumin
- 1/4 teaspoon ground cardamom
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon saffron threads, crushed
- 1/8 teaspoon ground cinnamon
- 1/8 teaspoon ground cloves
- 3 garlic cloves, minced
- 2 pounds skinless, boneless chicken thighs, cut into 1-inch chunks
- 1 medium red onion, cut into 1-inch chunks (about 8 ounces)
- 1 large red bell pepper, cut into 1-inch chunks (about 8 ounces)
- 1 medium zucchini, cut into 1-inch chunks (about 8 ounces)
- Cooking spray
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- Raita:
- 1/2 cup plain low-fat yogurt
- 1/3 cup diced seeded tomato
- 1/4 cup cucumber, peeled, seeded, grated, and squeezed dry
- 1/4 cup reduced-fat sour cream
- 1 tablespoon minced seeded jalapeno pepper
- 1 1/2 teaspoons chopped fresh cilantro
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
Method
- To prepare kebabs, combine the first 12 ingredients in a large zip-top plastic bag; seal and marinate in refrigerator overnight, turning bag occasionally.
- Prepare grill.
- Remove chicken from bag; discard marinade. Thread chicken, onion, bell pepper, and zucchini alternately on each of 8 (12-inch) wooden skewers. Coat kebabs with cooking spray, and sprinkle with 1/2 teaspoon salt and black pepper. Place kebabs on grill rack coated with cooking spray. Grill 25 minutes or until chicken is done, turning occasionally. Remove from grill; keep warm.
- To prepare raita, combine 1/2 cup yogurt and remaining ingredients in a small bowl. Serve with kebabs.
