Tandoori Chicken Sate

Yield: 24 servings (serving size: 1 skewer)

Ingredients

• 1/4  cup  coarsely chopped onion
• 1/4  cup  plain low-fat yogurt
• 1  tablespoon  extra-virgin olive oil
• 1/2  teaspoon  ground coriander
• 1/2  teaspoon  chopped peeled gingerroot
• 1/4  teaspoon  salt
• 1/4  teaspoon  ground cumin
• 1/4  teaspoon  ground turmeric
• 1/4  teaspoon  ground red pepper
• 1/4  teaspoon  black pepper
• 1  garlic clove
• 6  (4-ounce) skinned, boned chicken breast halves, cut into 1/2-inch-wide strips
• Vegetable cooking spray
• Lemon wedges (optional)
• Cilantro sprigs (optional)

Preparation

Place the first 11 ingredients in a food processor; process until smooth, scraping sides of processor bowl once. Combine yogurt mixture and chicken in a large zip-top heavy-duty plastic bag. Seal bag, and marinate in refrigerator 2 hours, turning bag occasionally.

Remove chicken from bag, and discard marinade. Thread chicken strips onto 24 (6-inch) skewers. Place skewers on broiler pan coated with cooking spray, and broil 6 minutes on each side or until chicken is done. Arrange skewers on a serving platter, and garnish with lemon wedges and cilantro sprigs, if desired.

Nutritional Information

Calories:

27 (20% from fat)

Fat:

0.6g (sat 0.1g,mono 0.3g,poly 0.1g)

Protein:

5g

Carbohydrate:

0.2g

Fiber:

0.0g

Cholesterol:

12mg

Iron:

0.2mg

Sodium:

27mg

Calcium:

5mg