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HERBED CHICKEN AND MUSHROOM KEBABS serves 4
•
2 boneless, skinless chicken breasts
•
500g fresh whole mushrooms
•
1 tsp dried rosemary
•
1 tbsp dried parsley
•
½ tsp dried thyme
•
¼ cup lemon juice
•
2 tbsp white vinegar
•
½ cup nonfat chicken broth
•
1 tsp black pepper
•
8 wooden skewers, soak in water, pat dry
Use a lidded casserole dish big enough to hold the chicken, mushrooms and marinade. Mix
the rosemary, parsley, thyme, juice, vinegar, broth, salt and pepper in the dish. Cut the chicken
into 25mm/1” cubes, add to the dish, and turn till they’re well coated. Add the mushrooms,
and turn gently. Cover and refrigerate for 4-12 hours, turning occasionally. Thread the chicken
and mushrooms on the skewers, and grill till cooked through (5-7 minutes). Discard the
marinade.
CHICKEN TANDOORI WITH YOGURT MARINADE serves 4
•
2 boneless, skinless chicken breasts
•
200-250g carton plain low-fat yogurt
•
1 tbsp lemon juice
•
2 tsp paprika
•
2 garlic cloves, minced
•
½ tsp ground ginger
•
½ tsp cumin
•
½ tsp cayenne pepper
•
½ tsp cinnamon
Use a lidded casserole dish big enough to hold everything. Mix the yogurt, lemon juice,
paprika, garlic, ginger, cumin, cayenne and cinnamon in the dish. Cut each chicken breast into
two, add them to the dish, and turn till they’re well coated. Cover and refrigerate for 1-8 hours,
turning at least every hour. Grill the chicken till it’s cooked through (5-7 minutes). Discard the
marinade.
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