Jewel of the Nile Chicken Kebabs

[JJ Judkins]

* Exported from MasterCook *

Jewel of the Nile Chicken Kebabs

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : BBQ/Grill Chicken/Fowl

Amount Measure Ingredient -- Preparation Method
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MARINADE:
1/2 cup plain nonfat yogurt
1/2 cup chopped fresh parsley
1 Tbs. chopped fresh coriander
1/4 cup fresh lemon juice
2 Tbs. olive oil
1 1/2 cloves garlic -- minced (about 1-1/2 tsp.)
1 Tbs. paprika
1 Tbs. curry powder
2 tsp. ground cumin
1/2 tsp. salt
1/2 tsp. freshly ground black pepper
KEBABS:
1 1/2 lbs. boneless -- skinless chicken breasts, cut into 1-inch pieces
1 small yellow or orange bell pepper -- cut into 1-inch pieces
1 yellow squash -- cut into 1/4-inch thick rounds
2 small onions -- cut into 1/2-inch wedges
12 cherry tomatoes

Prepare the grill. Make the marinade: In a bowl, stir together all
the ingredients, add the chicken, and toss to coat well. Chill,
covered with plastic wrap, for 20 minutes. Drop the pepper into a pot
of boiling water and blanch for 2 minutes. Remove with a slotted
spoon, and drain. Alternate chicken cubes, peppers, yellow squash,
onions, and cherry tomatoes on 6 long skewers. Arrange the skewers on
the grill 4 to 6 inches from the glowing coals, and grill for 3 to 4
minutes per side or until the chicken is just cooked through. (The
kebabs can also be broiled.)

Editor's note: For less tangy marinade, try only 1 Tbs. lemon juice.

-Good Housekeeping, April 1996

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Per Serving (excluding unknown items): 544 Calories; 31g Fat (47.9% calories from fat); 16g Protein;

61g Carbohydrate; 14g Dietary Fiber; 2mg Cholesterol; 1211mg Sodium. Exchanges: 1/2 Grain(Starch);

0 Lean Meat; 7 Vegetable; 1/2 Fruit; 1/2 Non-Fat Milk; 6 Fat.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0