Low-Fat Turkish Chicken Kebabs
Created By: Robbie
Prep. Time: 6:45
1 2/3 cups plain yogurt - divided, low-fat okay
3-6 cloves garlic - pressed
1 1/4 tsp. salt - divided
3/4 tsp. black pepper - divided
1 lb. boned, skinned chicken breasts - cubed
3/4 lb. fresh mushrooms - quartered
3 lrg. onions - quartered
2 med. green peppers - seeded, cut in 1" pieces
2 Tbls. lemon juice
2 Tbls. olive oil
2 Tbls. minced garlic
3 tsp. ground coriander
1 tsp. fresh ginger root - grated
1 tsp. chili powder
1/2 tsp. curry powder
-Strain 1 cup yogurt through a cheesecloth placed in a sieve for 3-4
-Stir together strained yogurt, pressed garlic, 1/4 tsp. salt, and 1/4 tsp.
pepper; refrigerate until needed.
-Thread chicken, mushrooms, onions, and green peppers onto skewers; place in
a non-metal dish.
-In a small bowl, mix together lemon juice, olive oil, minced garlic,
coriander, ginger, chili powder, 1 tsp. salt, curry powder, and 1/2 tsp.
-Pour over chicken and turn skewers to coat chicken completely with
-Cover and refrigerate overnight, or at least 6 hours.
-Shake excess marinade from chicken and grill 8-10 minutes, basting with
marinade and turning often.
Mushrooms soak up water like a sponge, then release it later while cooking,
which can change the consistency of recipes. "Dry clean" mushrooms with a
mushroom brush. You can find one with soft bristles at most kitchen stores.
Lightly moisten the brush (or a rag) with water, and gently wipe the
-Remove meat and vegetables from skewers and serve in pita bread with garlic
This low-fat Turkish meal is rarely served the way it should be in the
U.S. Try this version for a more authentic meal. Perfect for anyone on a
low-carb diet such as Atkins.
Make It A Meal:
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