- 16
Ingredients
- Chicken Skewers with Walnuts and Cilantro
- 2 boneless skinless chicken breast halves (8 ounces each), pounded 1/4 inch thick
- 1 cup plain low-fat yogurt
- 1 garlic clove, minced
- 3/4 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 1/3 cup walnut halves (about 1 ounce)
- 1/3 cup chopped fresh cilantro
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon red-pepper flakes
Preparation
Step 1
1. Cut chicken crosswise into sixteen 2-inch-thick strips. Transfer to a shallow nonreactive dish. Whisk together yogurt, garlic, ½ teaspoon salt, and the pepper in a small bowl. Pour over chicken, and turn to coat. Refrigerate for at least 2 hours or overnight.
2. Preheat oven to 400 degrees. Arrange walnut halves on a baking sheet. Toast until golden and fragrant, 8 to 9 minutes. Let cool, and finely chop. Transfer to a small bowl. Add cilantro, oil, red-pepper flakes, and remaining ¼ teaspoon salt.
3. Preheat broiler with rack in highest position. Remove chicken from marinade, and thread onto metal or wooden skewers (if using wooden skewers, first soak them in water for 30 minutes so they won’t burn); discard marinade. Transfer to a rimmed baking sheet, and broil until cooked through, 3 to 5 minutes. Let cool slightly.
4. Arrange chicken on a platter. Serve warm or at room temperature, topped with walnut-cilantro mixture.