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Ingredientes
- 2 tsp Cumin seeds
- 3 whl cloves
- 1/4 c. Plus 2 Tbsp. plain whole-lowfat milk, (preferably Middle yogurt, Eastern)
- 3 Tbsp. Minced garlic
- 3 Tbsp. Minced peeled fresh gingerroot
- 1Â 1/4 tsp Chili pwdr, (preferably New Mexican)
- 1Â 1/4 tsp Paprika
- 1 tsp Salt
- Â Â One lb. boneless skinless chicken breasts
- 36 x Bamboo skewers, (7-inch)
- Â Â Zucchini raita, (recipe follows)
- Â Â Lime wedges
Direcciones
- Make marinade: In an electric coffee/spice grinder finely grind cumin seeds and cloves. In a blender blend grnd spices with remaining marinade ingredients till smooth.
- Cut chicken breasts crosswise into 1/4-inch-thick strips and in a large sealable plastic bag combine with marinade. Seal bag, pressing out excess air and turn bag several times to coat chicken well. Marinate chicken at least 1 day and up to 2.
- While chicken is marinating, soak skewers in water at least 1 hour. Prepare grill (or possibly preheat oven to its highest temperature, 500 degrees to 550 degrees).
- Remove skewers from water and pat dry. Thread 1 piece chicken lengthwise onto each skewer and grill on an oiled rack set 5 to 6 inches over glowing coals, turning over once, till just cooked through about 5 min.
- (Alternatively, in a lightly oiled shallow roasting pan arrange skewers in one layer and roast in middle of oven.)
- Serve skewers with raita and lime wedges.
- Yield: 8 appetizer servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 411g | |
| Calories 423 | |
| Calories from Fat 52 | 12% |
| Total Fat 5.95g | 7% |
| Saturated Fat 1.4g | 6% |
| Trans Fat 0.09g | |
| Cholesterol 172mg | 57% |
| Sodium 2571mg | 107% |
| Potassium 1146mg | 33% |
| Total Carbs 21.28g | 6% |
| Dietary Fiber 4.6g | 15% |
| Sugars 1.94g | 1% |
| Protein 71.79g | 115% |
