Tandoori chicken tikas *jb
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Plain low-fat yogurt |
| 3 | tablespoons | Paprika |
| 2 | tablespoons | Curry powder |
| 2 | teaspoons | Freshly ground pepper |
| 1 | teaspoon | White vinegar |
| ¾ | teaspoon | Peeled, grated gingerroot |
| ¼ | teaspoon | Salt |
| 2 | Cloves garlic, crushed | |
| 1 | pounds | Skinned, boned chicken breast, cut into 24 bite-size pieces |
| Vegetable cooking spray | ||
| 2 | Pita (6-inch) bread rounds, cut in half | |
| ½ | cup | Plain low-fat yogurt |
Directions
1 Combine first 8 ingredients in a medium bowl, and stir well. Add chicken to yogurt mixture; stir well. Cover and marinate in refrigerator overnight. Remove chicken from marinade, reserving marinade. Thread 6 chicken pieces onto each of 4 (8-inch) skewers.
2 Place skewers on a broiler rack coated with cooking spray, and place rack on a broiler pan. Broil 5-½ inches from heat 6 minutes.
Turn skewers over; brush with reserved marinade. Broil an additional 6 minutes or until chicken is done; remove chicken from skewers. Fill each pita half with 6 chicken pieces, and top with 2 tablespoons yogurt. Yield: 4 servings.
CALORIES 271 (20% from fat) / PROTEIN 33.1g / FAT 6g (SAT 1.8g, MONO 1.9g, POLY 1.4g) / CARB 21.4g / FIBER 2.8g / CHOL 77mg / IRON 3.9mg / SODIUM
368 mg cloves garlic, crushed CALCIUM 181mg From Cooking Light, Oct 1993, page 132. From Cooking Light, Oct 1993, page 132.