Ingredients:
1 cup plain nonfat yogurt or 1 cup low-fat yogurt
3 tablespoons soy sauce
2 teaspoons curry powder
4 cloves garlic, minced
1 1/2 inches peeled fresh ginger
2 lbs skinless chicken breasts, cut into 1 inch chunks
cherry tomatoes
pepper, chunks
onions, wedges
Japanese eggplants, slices
zucchini, slices
mushrooms, to taste
Directions:
Place yogurt, soy sauce, curry powder, garlic and ginger in a blender or food processor; puree.
Place with chicken chunks in a glass bowl or resealable plastic bag; marinate at least 2 hours or as long as overnight in refrigerator.
Place chicken pieces on skewers, alternating with vegetables; grill or broil with medium heat for about 7 to 10 minutes per side, or until cooked through.
Serve over rice with cucumber mint raita or chutney raita.
Servings: 10
Time preparation: 20 min.
Time total: 40 min.