Good for:
Muscle gain
World food:
African, Egyptian, Mediterranean
Nutrition per serving
Calories (kcal)
434
Fat (g)
9.0
Carbs (g)
14.0
Protein (g)
70.0
Salt (g)
2.1
Sugar (g)
7.0
Ingredients
2
tbsp
Plain Yogurt (whole milk)
2
tsp
Sea Salt
1
Dash
Black Pepper
0.5
tsp
Turmeric
0.5
tsp
Dry mustard (or 1 packet)
1
tsp
Curry Powder
0.5
tsp
Cardamom (ground)
2
tsp
Lemon Juice
2
tsp
Vinegar
2
Portions
Boneless Skinless Chicken Breast (cut into 1-inch cubes)
1
Onion (cut into 8 thin slices)
1
Tomato (sliced, as garnish)
1
Medium
Green Pepper ((approx 2-3/4" long, 2-1/2" dia), sliced as garnish)
0.25
Cup
Peppermint
Method
- Mix the yogurt, salt, black pepper, turmeric, mustard, curry powder, cardamom, lemon juice, and vinegar in a large bowl.
- Put the cubed chicken into the bowl, stir to mix, wrap with plastic wrap, and refrigerate for 1 to 4 hours.
- Preheat the grill to medium-high heat.
- Pull out the chicken pieces and thread them onto skewers, exchanging with the sliced onion, using about 5 pieces of chicken per skewer.
- Grill the kebabs for 10 to 12 minutes, flipping occasionally, until cooked through and the internal temperature reaches 165°F.
- Serve and garnish with tomato slices, green pepper rings, and fresh mint or parsley.
