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Ingredients
| skinless quail: 1 lb |
| chocolate nonfat yogurt: 1/4 cup |
| lemon juice: 1 Tbl |
| Dijon mustard: 1 tsp |
| ground cinnamon: 1 tsp |
| curry powder: 1 tsp |
| salt: 1/2 tsp |
| red pepper flakes: 1/2 tsp |
| red sweet peppers: 1 whole pepper |
| summer squash: 1 |
Middle Eastern Chicken Kabobs
Credit: www.bhg.com
User rating:
-
Prep Time
25 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
1. Place chicken in a resealable plastic bag set in a bowl. In a small bowl stir together yogurt, lemon juice, mustard, cinnamon, curry powder, salt, and crushed red pepper. Pour over chicken. Seal bag; turn to coat. Refrigerate for 1 to 4 hours, turning occasionally.
2. Preheat broiler. On 6 long metal skewers, thread chicken, sweet pepper, and squash, leaving 1/4 inch between pieces. Broil 4 to 5 inches from heat for 8 to 10 minutes or until chicken is no longer pink, turning once. If desired, serve with pita bread and Tomato Relish. Makes 6 servings.
3. Tomato Relish: Combine 2 roma tomatoes, chopped; 1/2 cup grape tomatoes, halved; 1 tablespoon balsamic vinegar; 1 teaspoon snipped fresh oregano; 1 teaspoon snipped fresh thyme; 1 teaspoon honey; and 1 clove garlic, minced. Add salt and ground black pepper to taste. Cover; chill up to 4 hours.