- 4 skinless, boneless chicken breast halves
- 2 T. lemon juice
- 1/4 c. orange juice
- 1/2 tsp. salt
- 1/2 tsp. turmeric
- 1/2 c. plain yogurt
- 2 T. minced garlic
- 1 T. minced garlic
- 1 tsp. coriander
- 1/2 tsp. cumin
- 1/8 tsp. cayenne pepper
- 1 medium bell pepper, cut in 1″ pieces
- 1 medium zucchini, cut in 1″ pieces or small eggplant, cut into chunks
With a sharp knife, make 1-inch diagonal cuts across a surface of chicken breasts. Combine juices, salt and turmeric in a glass bowl. Marinate breasts in this mixture for a few minutes. Combine yogurt and remaining spices in a small bowl, stirring to blend. Pour the mixture over chicken. Stir to coat to chicken with mixture. Marinate for 5-10 minutes. Cut chicken in 1″ pieces and thread onto wooden skewers, alternating with bell pepper or zucchini pieces. Grill over moderate hot coals for 10-12 minutes or until chicken is no longer pink.
Note: Grilling intensifies the blend of spices characteristic of the Indian Tandoor oven. Turmeric adds a kick to the flavor and transforms the chicken to a bright yellow. Thread chicken with vegetables on a skewer or serve breast with a side of grilled eggplant and flat bread. You can add this blend of spices to rice dishes, fish or vegetables.
Nutritional Information Per Serving: Calories: 232; Fat: 4g; Protein: 38g; Carbohydrates: 10g; Sodium: 394 mg; Fiber: 2g.