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Ingredients
3 large cloves garlic crushed
1.3 teaspoons ground coriander
2 tablespoons juice of lemon fresh
1.3 cups yogurt plain low-fat
1 tablespoon olive oil
1 small onion cut into 1-inch chunks
1 large bell pepper red cored seeded cut into 1-inch chunks
4 servings salt and pepper
2 pounds chicken breast boneless skinless cut into 1-inch cubes
Equipment
grill
aluminum foil
ziploc bags
skewers
grill pan
wooden skewers
Directions
Soak 8 (9-inch) wooden skewers in water for 30 minutes prior to grilling. In a large resealable plastic bag, combine yogurt, lemon juice, coriander and garlic; season with pepper.
Add chicken and seal bag, rubbing chicken to completely coat. Refrigerate for at least 2 hours or overnight.
Wipe marinade off chicken; discard marinade. Thread onto skewers, alternating with pepper and onion pieces. Season with salt.
Heat grill pan over medium-high heat, brush with oil, add kebabs (in batches if necessary) and cover with foil. Grill on medium heat, turning on all sides, until chicken is cooked through, about 12 minutes.
Serve kebabs with grilled pita bread, rice, and a green vegetable or salad.
