Grilled Curried Chicken Skewers Recipe

About this recipe

These high-protein grilled chicken skewers are marinated in a flavorful yogurt and curry mixture, perfect for a satisfying dinner. Serve with rice pilaf or couscous for a complete meal.

Ingredients

• 250 G Veenas Fresh Garlic
• 50G Pepper Black Ground BWFO
• 340G Weight Watchers Naked Katsu Chicken Breasts
• - Mushroom Closed Cup Box
• - Yellow Bell Peppers
• 400G Italianavera Cherry Tomatoes In Botanical Tin, 400G
• 200 G Authentic Greek Yogurt
• 1 Kg Red Onion 1kg
• - Jalpur Curry Powder
• - Tata Salt

Instructions

1. 1. In a large bowl or heavy plastic bag, mix 1/2 cup nonfat yogurt, 1 tsp minced garlic, 1/2 tsp curry powder, 1 tsp salt, and 1/2 tsp black pepper to create the marinade.
2. 2. Add 1 1/2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces, to the marinade. Mix well to coat the chicken evenly. Cover and refrigerate for at least 6 hours or overnight, turning occasionally.
3. 3. Preheat the grill to medium-high heat.
4. 4. Remove the chicken from the marinade and thread the pieces onto skewers. Optionally, alternate the chicken with vegetables such as mushrooms, parboiled onion chunks, bell peppers, and cherry tomatoes.
5. 5. Place the skewers on the grill, about 4 to 6 inches above the heat source. Cook for 8 to 10 minutes, turning the skewers twice, until the chicken is fully cooked and has an internal temperature of 165°F.
6. 6. Remove the skewers from the grill and let them rest for a few minutes. Serve hot with rice pilaf or couscous.