Red Curry Chicken Kebabs With Minty Yogurt Sauce Recipe

Ingredients

2 1/2 tablespoons Thai red curry paste

1/2 cup vegetable oil

Kosher salt

2 1/2 pounds skinless, boneless chicken breast halves, cut into 1-inch cubes

3/4 cup plain low-fat yogurt

1/4 cup low-fat mayonnaise

1 tablespoon honey

1 tablespoon fresh lime juice

1 tablespoon finely chopped mint

Preparation

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In a large bowl, mix the curry paste with the oil and 2 teaspoons 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 medium bowl, whisk the yogurt with the mayonnaise, honey, lime juice and mint and season with salt.



Thread the chicken onto 10 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.

Notes One serving 228 cal, 8 gm carb, 12 gm fat, 2.6 gm sat fat, 29 gm protein, less than 1 gm fiber.

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