Cilantro & Lemon Marinated Chicken Kabobs

Name: Cilantro & Lemon Marinated Chicken Kabobs
Prep time: 40 min
Cook time: 20 min
Total time: 60 min
Yield: 6 servings.
Cuisine: Asia, Indian
Ingredients: 1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces; 3 tablespoons lemon juice; 1-1/2 teaspoons salt; 1/2 cup water; 1/4 cup plain yogurt; 1 cup fresh cilantro leaves; 1/3 cup fresh mint leaves; 2 serrano peppers, sliced; 1 piece fresh gingerroot (1 inch), coarsely chopped; 4 garlic cloves, sliced; 3 medium sweet onions, cut crosswise into 1/2-inch slices; 4 tablespoons canola oil, divided; Lemon wedges

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Total Time

Prep: 40 min. + marinating Grill: 20 min.

Makes

6 servings

Cook the onions first so there’s plenty of room on the grill for the chicken skewers. Give the whole platter a spritz of lemon for a sunshiny delight. —Moumita Ghosh, Kolkata, West Bengal

Cilantro & Lemon Marinated Chicken Kabobs Recipe photo by Taste of Home

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Ingredients

1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons lemon juice
1-1/2 teaspoons salt
1/2 cup water
1/4 cup plain yogurt
1 cup fresh cilantro leaves
1/3 cup fresh mint leaves
2 serrano peppers, sliced
1 piece fresh gingerroot (1 inch), coarsely chopped
4 garlic cloves, sliced
3 medium sweet onions, cut crosswise into 1/2-inch slices
4 tablespoons canola oil, divided
Lemon wedges

Directions

In a large bowl, toss chicken with lemon juice and salt; let stand 15 minutes. Meanwhile, place water, yogurt, herbs, peppers, ginger and garlic in a blender; cover and process until smooth. Stir into chicken mixture; refrigerate, covered, 2 hours.
Moisten a paper towel with cooking oil; using long-handled tongs, rub on grill rack to coat lightly. Brush onions with 2 tablespoons oil. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until tender, turning occasionally.
Remove chicken from marinade; discard marinade. Thread chicken onto six metal or soaked wooden skewers. Grill, covered, over medium heat or broil 4 in. from heat 10-12 minutes or until chicken is no longer pink, turning occasionally and brushing with remaining oil during the last 4 minutes. Serve with grilled onions and lemon wedges.

Editor's Note

Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutrition Facts

1 kabob with 1/2 grilled onion: 224 calories, 12g fat (2g saturated fat), 63mg cholesterol, 651mg sodium, 4g carbohydrate (3g sugars, 1g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 vegetable.