Glazed curry yogurt chicken kebabs with lemon dipping sauce


This photo provided by 3-A-Day of Dairy shows Glazed Curry Yogurt Chicken Kebabs, richly seasoned skewers to serve with a lemony dip. Easy to eat and great-tasting, they would make a savory addition to any entertaining event, weekend party or even regular weekday meal. What makes them especially winning is that they are low in fat, too.

AP Photo/3-A-Day of Dairy
Published: Tuesday, January 24, 2006 at 1:47 p.m.
Last Modified: Tuesday, January 24, 2006 at 1:47 p.m.

Easy-to-eat curry yogurt chicken kebabs would make a savory addition to any entertaining event, weekend party or even regular weekday meal.

What makes them especially winning is that they are low in fat, high on flavor, and, after advance marinating and other prep, take only about 10 minutes for final cooking.

The recipe is from chef Andy Husbands, co-author of "The Fearless Chef" cookbook, and owner of three popular Boston restaurants: Tremont 647, Sister Sorel and Rouge.

He says the versatility of yogurt adds to the ease of preparation as well as to the taste of these kebabs. "Yogurt serves as a great base for many sauces, marinades and glazes, carries flavor well and adds a calcium kick," he says.

Here, he uses freshly grilled chicken, spicy red bell peppers and sweet pineapple wedges marinated in a mixture of light yogurt, curry powder and crushed jalapeno peppers. Then the kebabs are topped with a yogurt and cinnamon glaze and served with a yogurt, lemon, garlic and cucumber dipping sauce.

Glazed Curry Yogurt Chicken Kebabs

(Preparation 2 hours, 25 minutes, including refrigeration; cooking time 10 minutes)

For the marinade:

8-ounce container plain fat-free yogurt

1 lime, zest and juice

1 tablespoon fresh grated ginger

1 tablespoon curry powder

1 jalapeno pepper, minced

For the glaze:

1/2 cup plain fat-free yogurt

1/2 cup honey

3/4 teaspoon salt

1/2 teaspoon cinnamon

For the lemon dipping sauce:

8-ounce container plain fat-free yogurt

Zest and juice of 1 lemon

2 teaspoons ground cumin

1/4 teaspoon red pepper flakes (optional)

1/4 cup chopped cilantro

1 teaspoon minced garlic

2 cups chopped seedless cucumber

1/2 teaspoon salt

For the chicken kebabs:

8 wooden skewers, soaked in water for 1 hour (or substitute metal skewers)

4 boneless, skinless chicken breast halves, cut into 1-inch cubes

2 red bell peppers, cut into 1-inch pieces

1 red onion, cut into wedges

2 cups pineapple wedges

To make the marinade:

Stir all ingredients together in a small bowl. Set aside. (Wash hands thoroughly after handling jalapeno pepper or wear protective gloves.)

To make the glaze:

Stir all ingredients together in a small bowl. Set aside.

To make the lemon dipping sauce:

Stir all ingredients together in a small bowl. Refrigerate until serving.

To prepare the chicken kebabs:

Thread each skewer with alternating pieces of chicken, peppers, onion wedges and pineapple.

Place skewers in a glass dish (or large resealable plastic bag) and pour marinade over to coat. Cover and refrigerate for 2 to 4 hours.

Preheat broiler and line a broiler pan with aluminum foil. Lay skewers on pan and lightly brush with some of the glaze. Broil skewers about 5 minutes, then brush with remaining glaze. Turn skewers over and cook 5 minutes or until chicken is cooked through and edges are browned. Serve hot or cold with dipping sauce.

Makes 4 servings, each 2 skewers plus 1/4 of the dipping sauce.

Nutrition information per serving: 390 cal., 2.5 g total fat (0.5 g saturated), 34 g pro., 70 mg chol., 880 mg sodium, 64 g carbo., 4 g dietary fiber.

(AP recipe created by chef Andy Husbands, on behalf of 3-A-Day of Dairy.

Recipes and information on the Web:

http://www.3aday.org

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