- 3
- 30 mins
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
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