Marinade : 30 min Preparation : 10 min Cooking : 10 min
200 calories/serving
Ingredients
1/2 cup yogurt, plain, 2% 130 g
2 tbsp lime juice, freshly squeezed 1 lime
1 tsp gingerroot, finely grated 4 g
1 clove garlic, minced
1 tsp curry powder 3 g
1/4 tsp cayenne pepper 1 g
3/4 tsp paprika 2 g
1/2 tsp salt 2 g
8 chicken thighs, boneless, skinless, cut into 2 cm cubes 500 g
1 1/2 tbsp canola oil 23 mL
12 bamboo or wooden skewers
Before you start
If the chicken pieces will be cooked using an outdoor grill, you will first need to soak the wooden skewers for about 15-30 min in warm water.
Method
In a bowl, stir all the ingredients together, except the chicken and oil. Add the chicken pieces, stirring to coat well. Let sit, covered, 30 min to 1 hour in the refrigerator.
In a bowl, stir all the ingredients together, except the chicken and oil. Add the chicken pieces, stirring to coat well. Let sit, covered, 30 min to 1 hour in the refrigerator.
When ready to cook, thread the chicken pieces onto the skewers, leaving a little space between the pieces.
Cook on a medium-hot, oiled grill, turning occasionally until the chicken is nicely coloured and just cooked through, about 5-7 min. If an outdoor grill is not available, the chicken pieces may be cooked in a well-oiled, well-seasoned, ridged pan or they may be broiled in an oven.
Serve.
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