Ingredients
-
1/4 cup chopped fresh parsley, plus
-
extra parsley, for garnish
-
2 tablespoons chopped fresh cilantro
-
2 tablespoons lemon juice
-
1 tablespoon extra virgin olive oil
-
3 garlic cloves, minced
-
1 1/2 teaspoons paprika (use a smokey or regular variety)
-
1 teaspoon ground cumin
-
1/4 teaspoon ginger
-
1/2 teaspoon salt
-
1/8 teaspoon cayenne pepper
-
1 red onion, cut into large 1 inch pieces
-
1 medium zucchini, cut into 1/4-inch-thick rounds
-
1/4 teaspoon fresh ground pepper
-
1 lb boneless skinless chicken breast, trimmed of fat and cut into 1 inch cubes
-
2 small red bell peppers (one of each is very attractive) or 2 small yellow bell peppers, cored, seeded and cut into 1 1/2-inch pieces (one of each is very attractive)
-
1/4 cup nonfat plain yogurt
Instructions
- Stir together yogurt, parsley, cilantro, lemon juice, oil, garlic, paprika, cumin, salt, pepper and cayenne in a medium bowl. Add chicken and toss to coat well. Cover with plastic wrap and marinate in the refrigerator for 20 minutes. Alternately, pour all of the ingredients together in a resealable platic bag and mix together.
- Meanwhile, preheat grill or broiler. Blanch bell peppers in boiling salted water for 3 minutes. Remove with a slotted spoon and refresh with cold water. Blanch zucchini for 1 minute. Drain and refresh with cold water.
- Alternate chicken cubes, peppers, red onion and zucchini on skewers. Grill or broil the kebabs until the chicken is no longer pink in the center, 3 to 4 minutes per side. Garnish with a sprinkle of chopped parsley.