9
INGREDIENTS
2 boneless, skinless chicken
breasts
200-250g plain low-fat yogurt
1 tbsp lemon juice
2 tsp paprika
2 garlic cloves, minced
½ tsp ground ginger
½ tsp cumin
½ tsp cayenne pepper
½ tsp cinnamon
INGREDIENTS
2 boneless, skinless chicken
breasts
500g fresh whole
mushrooms
1 tsp dried rosemary
1 tbsp dried parsley
½ tsp dried thyme
¼ cup lemon juice
2 tbsp white vinegar
½ cup nonfat chicken broth
1 tsp black pepper
8 wooden skewers, soak in
water, pat dry
Serves 4
1. Use a lidded casserole dish big enough to hold
everything. Mix the yogurt, lemon juice, paprika, garlic,
ginger, cumin, cayenne and cinnamon in the dish.
2. Cut each chicken breast into two, add them to the
dish, and turn till they’re well coated.
3. Cover and refrigerate for 1-8 hours, turning at least
every hour.
4. Grill the chicken till it’s cooked through (5-7 minutes).
5. Discard the marinade.
Serves 4
1. Use a lidded casserole dish big enough to hold the
chicken, mushrooms and marinade.
2. Mix the rosemary, parsley, thyme, juice, vinegar, broth,
salt and pepper in the dish.
3. Cut the chicken into 25mm/1” cubes, add to the dish,
and turn till they’re well coated.
4. Add the mushrooms, and turn gently.
5. Cover and refrigerate for 4-12 hours, turning
occasionally.
6. Thread the chicken and mushrooms on the skewers,
and grill till cooked through (5-7 minutes).
7. Discard the marinade.
CHICKEN TANDOORI WITH YOGURT MARINADE
HERBED CHICKEN AND MUSHROOM KEBABS
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