Tandoori Chicken Sate
  • Cooking Time: 6
  • 1/4 cup coarsely chopped onion
  • 1/4 cup plain low-fat yogurt
  • 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chopped peeled gingerroot
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon black pepper
  • 1 garlic clove
  • 6 (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
  • Vegetable cooking spray
  • Lemon wedges (optional)
  • Cilantro sprigs (optional)
  1. Place the first 11 ingredients in a food processor; process until smooth, scraping sides of processor bowl once.
  2. Combine yogurt mixture and chicken in a large zip-top heavy-duty plastic bag.
  3. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.
  4. Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done.
  5. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.
This recipe, from Cooking Light (Nov 95), was a big hit at our most recent supper club night. I served them on tooth picks instead of skewers, only putting a few chunks of chicken on each, so it was more of an appetizer. Great with mango chutney on the side!