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Ingredientes
- 10 ounce Boned skinless chicken portions
- 6 fl ounce plain runny lowfat yoghurt
- 1 tsp Garam masala
- 1 tsp Grnd coriander
- 1 tsp Ginger pulp
- 1 tsp Mint sauce
- 2 x Garlic cloves, finely minced
- 1/2 tsp Chilli pwdr
- 1 tsp Salt
- 1 Tbsp. Minced fresh coriander leaves
- 1 x Fresh red chilli, minced
- 8 x Cherry tomatoes, up to 10
- 1 lrg Green pepper, seeded and cut into chunks
- 1 Tbsp. Corn oil
- 1 Tbsp. Lemon juice
- 2 x Limes sliced for garnish
Direcciones
- Cut the chicken into bite-sized cubes and put them in a deep bowl. Put the lowfat yoghurt in a food processor and add in the garam masala, grnd coriander, ginger, mint sauce, garlic, chilli pwdr, salt, fresh coriander and red chilli. Whisk everything together for about 30 seconds. Pour this over the chicken, mix well and leave to marinate for about half an hour. Prepare the vegetables and stir them into the marinade as they are ready.
- Preheat a moderate grill, add in the oil to the marinade mix and mix everything together well.
- Arrange the chicken cubes alternating with pcs of vegetables on skewers and grill for 7-10 min, turning the skewers from time to time and brushing with the marinade, till the chicken is cooked through and scorch marks begin to appear on top of the chicken and vegetables.
- Serve sprinkled with the lemon juice and garnished with lime slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 243g | |
| Recipe makes 4 servings | |
| Calories 183 | |
| Calories from Fat 102 | 56% |
| Total Fat 11.46g | 14% |
| Saturated Fat 2.62g | 10% |
| Trans Fat 0.01g | |
| Cholesterol 36mg | 12% |
| Sodium 627mg | 26% |
| Potassium 523mg | 15% |
| Total Carbs 11.94g | 3% |
| Dietary Fiber 3.8g | 13% |
| Sugars 4.85g | 3% |
| Protein 11.02g | 18% |
