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Chicken curry kebabs

by News at Noon


Posted on May 21, 2012 at 12:31 PM

Updated Monday, May 21 at 1:28 PM

Chicken Curry Kebabs

From Stacy Beeson, RD, LD


Yogurt Curry Sauce



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 pound chicken breasts/tenders, cut into thick chunks

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.