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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 10 |
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Ingredients:
1 cup plain nonfat yogurt or 1 cup low-fat yogurt |
3 tablespoons soy sauce |
2 teaspoons curry powder |
4 cloves garlic, minced |
1 1/2 inches peeled fresh ginger |
2 lbs skinless chicken breasts, cut into 1 inch chunks |
cherry tomatoes |
pepper, chunks |
onion, wedges |
japanese eggplant, slices |
zucchini, slices |
mushroom, to taste |
Directions:
1. Place yogurt, soy sauce, curry powder, garlic and ginger in a blender or food processor; puree.
2. Place with chicken chunks in a glass bowl or resealable plastic bag; marinate at least 2 hours or as long as overnight in refrigerator.
3. Place chicken pieces on skewers, alternating with vegetables; grill or broil with medium heat for about 7 to 10 minutes per side, or until cooked through.
4. Serve over rice with cucumber mint raita or chutney raita.
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