Recipe by justcallmetoni
As someone who eats chicken breasts at least once or twice a week, I'm always looking for new recipes to inspire me. I recently found this one on the pages of Eating Well and was excited by the proposition of a dish that promised lots of flavor without a long marinating time. Serve this with some couscous and a Moroccan salad and enjoy. (WW 4pts/Core)
- 1⁄4 cup nonfat plain yogurt
- 1⁄4 cup chopped fresh parsley, plus
- extra parsley, for garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 3 garlic cloves, minced
- 1 1⁄2 teaspoons paprika (use a smokey or regular variety)
- 1 teaspoon ground cumin
- 1⁄4 teaspoon ginger
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon fresh ground pepper
- 1⁄8 teaspoon cayenne pepper
- 1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
- 2 small red bell peppers (one of each is very attractive) or 2 small yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive)
- 1 red onion, cut into large 1 inch pieces
- 1 medium zucchini, cut into 1/4-inch-thick rounds
Directions See How It's Made
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. Alternately, pour all of the ingredients together in a resealable platic bag and mix together.
- Meanwhile, preheat grill or broiler. Blanch bell 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.
- Alternate chicken cubes, peppers, red onion and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.