Spicy Indian-Style Chicken Kebabs

This is a go to recipe for me when I'm in the mood for grilled food but the weather isn't cooperating.

It also makes great leftovers for lunch the following day.

Spicy Indian-Style Chicken Kebabs

4 servings, 4 P+/serving

Ingredients

3/4 cup fat free plain yogurt

1 1/2 tsp ground coriander

2 garlic cloves, peeled and halved

1/2 tsp paprika

1/4 tsp cayenne pepper

3 TBSP chopped cilantro

1 pound boneless skinless chicken breast cut in 24 cubes

1 each yellow, red, green pepper cut in 24 pieces (each)

1/2 tsp salt

Combine the yogurt, coriander, garlic, paprika, cayenne, and 2 TBSP of the cilantro in a zip top bag; add the chicken. Squeeze out the air and seal the bag; refrigerate, turning occasionally for 25-30 minutes to 1 day.

Remove chicken from the bag and thread evenly (along with the pepper pieces) on 8 skewers*. Sprinkle evenly with salt.

Spray broiler rack with cooking spray; preheat broiler. Place skewers on the rack and broil 5 inches from the heat turning frequently until chicken is cooked through (about 12 minutes). Sprinkle skewers with remaining cilantro and serve.

* If using wooden skewers, soak in water for 20 minutes before using to keep from burning.

Pantry to Plate p.160, Weight Watchers 2007.