| Cuisine: Mediterranean | Type: Main Course | Serves: 2 |
|
Source:
|
Eating Well |
|
Attributes:
|
Healthy |
|
Comments:
|
Low carb |
|
Serving Suggestions:
|
|
Ingredients:
|
2 tbs. nonfat plain yogurt 2 tbs. chopped fresh parsley 1 tbs. chopped fresh cilantro 1 tbs. fresh lemon juice 1-1/2 tsp. olive oil 2 cloves garlic, finely chopped 3/4 tsp. paprika 1/2 tsp. ground cumin 1/4 tsp. salt 1/8 tsp. freshly ground black pepper Pinch of cayenne pepper 8 oz. boneless, skinless chicken breasts, trimmed of all fat and cut into 1-inch pieces 1 small bell pepper (red and/or yellow), cored, seeded, and cut into 1-1/2 inch pieces. 1/2 medium-sized zucchini, cut into 1/4-inch-thick rounds |
|
Instructions:
|
1. In a medium-sized bowl, stir together yogurt, parsley, cilantro, lemon juice, olive oil, garlic, paprika, cumin, 1/4 teaspoon of the salt, black pepper, and cayenne. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. If using wooden skewers, put them in water to soak. 2. Meanwhile, preheat grill or broiler. Blanch peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water. 3. Alternate chicken cubes, peppers, and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3-4 minutes per side. |
|
Related recipes:
|
None |
2005-05-01