BREAST - Red Curry Chicken Kebabs with Minty Yogurt Sauce

By Unblond1

Ingredients

• 2 teaspoons Thai red curry paste
• 2 tablespoons olive oil
• Kosher salt
• 10 oz. skinless, boneless chicken breast halves, cut into 1-inch cubes
• 1/4 cup plain low-fat yogurt
• 1 tablespoon mayonnaise
• 1 teaspoon honey
• 1 teaspoon fresh lime juice
• 1 tablespoon finely chopped fresh mint

Details

Servings 3
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

In a large bowl, mix the curry paste with the oil and 1/2 teaspoon of salt. Add the chicken cubes and toss to coat. Let stand at room temperature for up to 2 hours or cover and refrigerate overnight.

Light a grill. In a bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt. Cover and refrigerate until serving time.

Thread the chicken onto skewers, leaving 1/4 inch between the cubes. Grill over moderately high heat, turning frequently, until lightly charred and cooked through, about 8 minutes. Serve the kebabs with the minty yogurt sauce on the side.

Nutrition Facts
3 Servings

Calories 182.0
Total Fat 8.0 g
Saturated Fat 2.2 g
Polyunsaturated Fat 1.4 g
Monounsaturated Fat 3.7 g
Cholesterol 56.6 mg
Sodium 253.5 mg
Potassium 3.2 mg
Total Carbohydrate 4.5 g
Dietary Fiber 0.0 g
Sugars 3.1 g
Protein 21.7 g