Chicken or Swordfish Kebabs Recipe

Name: Chicken or Swordfish Kebabs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt and freshly ground pepper; 1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces; 1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper; 1 cup plain lowfat yogurt; 1 teaspoon curry powder; Seeds from 3 cardamom pods, crushed (optional); 1 tablespoon canola oil; 12 cherry tomatoes; 1 large red or green pepper, cut in 1-inch squares; 1 to 2 garlic cloves (to taste), cut in half, green shoots removed; 1/4 teaspoon salt; 1/2 teaspoon toasted cumin seeds, ground (optional); 1 cup drained yogurt; 2 tablespoons finely chopped fresh mint or dill

Servings: persons

Salt and freshly ground pepper
1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces
1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper
1 cup plain lowfat yogurt
1 teaspoon curry powder
Seeds from 3 cardamom pods, crushed (optional)
1 tablespoon canola oil
12 cherry tomatoes
1 large red or green pepper, cut in 1-inch squares
1 to 2 garlic cloves (to taste), cut in half, green shoots removed
1/4 teaspoon salt
1/2 teaspoon toasted cumin seeds, ground (optional)
1 cup drained yogurt
2 tablespoons finely chopped fresh mint or dill

1
Season the chicken or swordfish with salt and pepper.
2
Mash the garlic to a paste with 1/4 teaspoon salt in a mortar and pestle.
3
Place the yogurt in a 2-quart bowl and stir in the mashed garlic, another 1/4 teaspoon salt, the curry powder, cardamom, and canola oil.
4
Add the chicken or fish, the tomatoes and the peppers, and toss together.
5
Cover and refrigerate for 1 to 3 hours.
6
Meanwhile, if using wooden skewers, soak for 30 minutes or longer.
7
To make the sauce, in a mortar and pestle mash the garlic and salt together to a paste.
8
Stir into the drained yogurt, along with the optional cumin seeds and the mint or dill.
9
Set aside.
10
Prepare a hot charcoal grill or preheat a gas grill for fifteen minutes.
11
Thread the chicken or fish onto skewers, alternating with the peppers and tomatoes.
12
Do not jam the pieces together tightly, but leave a little space between so that the pieces cook evenly.
13
Place on the hot grill.
14
Grill 5 minutes and turn over.
15
Grill fish skewers for another 5 minutes, or until the fish is springy to the touch.
16
Grill chicken for another 7 to 10 minutes, turning onto another side after 5 minutes, or until cooked through but not dry.
17
Remove from the grill and serve, with the yogurt sauce and with basmati rice.

523

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Salt and freshly ground pepper, 1 1/2 pounds chicken tenders, preferably from hormone- and antibiotic-free chickens, or swordfish steaks, cut in 1-inch pieces, 1 to 2 plump garlic cloves (to taste), cut in half, green shoots removedSalt and freshly ground pepper, 1 cup plain lowfat yogurt, and more.

Yes, Chicken or Swordfish Kebabs falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken or Swordfish Kebabs

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