Chicken tikka

Yield: 8 humans

Measure Ingredient
½ cup Fresh lemon juice;
2 tablespoons White wine vinegar;
½ cup Fresh parsley; chopped
¼ cup Fresh cilantro; chopped
2 cloves Garlic; minced
1 tablespoon Fresh Ginger; peeled minced
1½ teaspoon Turmeric;
1 teaspoon Ground cumin;
½ teaspoon Salt; (optional)
½ cup Plain nonfat yogurt;
3 pounds Chicken breast; skinless boneless cut into 1" wide strips
Chutney to serve on the side

Place all ingredients except chicken and chutney in blender or food processor and puree. Pour into large plastic bag or glass dish. Add chicken and toss to coat. Cover, refrigerate and marinate 30 minutes. Soak about 12 8" wooden skewers in hot water 30 minutes.

Tread two strips of chicken onto each skewer and barbecue or broil 12 to 15 minutes, turning twice. Cook until chicken is no longer pink inside. Serve with chuntney. Food Exchange per serving: ⅒ MILK; ⅒ VEGETABLE EXCHANGE; 4⅖ MEAT EXCHANGES; 0.9 FAT EXCHANGE; CAL: 308; PRO: 33g; CAR: 2.9g; FAT: 18.1g; CHO: 71.8mg; SOD: 95.5mg; Source: Modern Maturity by WHOM! Brought to you and yours via Nancy O'Brion and her Meal-Master. Submitted By NANCY O'BRION On 12-29-94

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