Chicken Curry Kebabs
From Stacy Beeson, RD, LD
1 cup plain yogurt
1/4 cup lemon juice 2 teaspoons minced garlic 2 teaspoons curry 2 teaspoons cumin 1 teaspoon olive oil salt and pepper Skewer Components 1/2 onion 1 green pepper 1 red pepper 1 small container grape tomatoes In a long, shallow glass container, mix the seven yogurt curry ingredients. Thread the chicken and vegetables onto metal skewers and drench them in the marinade. Refrigerate for 2 hours in the glass container. Set the grill on high and cook for 10-15 minutes or until the chicken is no longer pink. Turn the kebabs occasionally. Makes 4 skewers. Use any leftover vegetables to make a Greek salad. Yogurt Dill Sauce 1/2 cucumber, chopped 1 Tablespoon red wine vinegar Sprinkle of salt and pepper 1/2 cup plain yogurt 1 teaspoon minced garlic 2 teaspoons lemon juice 2 teaspoons dill In a small bowl add the cucumber, vinegar, salt and pepper and mix. Add the rest of the ingredients, mix and serve with tomato and hummus over warm pita or flatbread.
