Indian Chicken Kebabs
The 250 Best 4-Ingredient Recipes
Published by Robert Rose
Curry and ginger provide a taste of India in this ever-so-easy-to-make entrée.
Couscous with Vegetables and a green salad complete the menu.
Total Timeunder 2 hours
Recipe Coursemain course
Dietary Considerationegg-free, gluten-free, peanut free, soy free
Five Ingredients or LessYes
Taste and Texturehot & spicy, juicy, meaty, savory, spiced
Type of Dishskewer
- 6 boneless and skinless chicken breasts
- ½ cup (125 mL) low-fat plain yogurt
- 1 tbsp (15 mL) grated ginger root
- 1 tbsp (15 mL) curry paste
- Freshly ground black pepper
- Six skewers
Rinse and wipe chicken with paper towel. Cut into bite-size cubes.
In a bowl, whisk together yogurt, gingerroot, curry paste, salt and pepper. Add chicken and toss to coat. Cover and refrigerate for 1 hour.
Lightly grease barbecue and preheat to medium-high. Thread chicken loosely onto six skewers, discarding marinade. Place on prepared grill. Close lid and cook for 20 minutes, turning once or until meat is no longer pink inside.
2002 Margaret Howard