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Thai Chicken Satay
Yield: Makes 6 servings
Ingredients:
1
cup plain yogurt
1/2
cup coconut milk
1
tablespoon curry powder
1
teaspoon lemon juice
1
teaspoon grated fresh ginger
1/2
teaspoon salt
1/2
teaspoon black pepper
1
clove garlic, crushed
1
pound chicken tenders
6
(6-inch) pita bread rounds, cut in half
Chopped fresh cilantro
Plain yogurt
Preparation:
1.
Combine 1 cup yogurt, coconut milk, curry, lemon juice, ginger, salt, pepper and garlic in medium bowl; reserve 1/3 cup marinade. Add chicken to remaining marinade; cover and refrigerate at least 8 hours.
2.
Soak 12 (10-inch) wooden skewers in water 30 minutes; set aside.
3.
Remove chicken from marinade; discard marinade. Thread chicken onto skewers. Place skewers on broiler rack coated with nonstick cooking spray; place rack on broiler pan. Broil 4 to 5 inches from heat source 4 to 5 minutes. Turn skewers; brush with reserved marinade. Discard any remaining marinade. Broil 4 minutes more or until chicken is no longer pink in center.
4.
Remove chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.
Serving Suggestion
Serve with a fruit salad including pineapple, mandarin oranges and bananas.
Nutritional Information:
| Serving Size: 2 filled pita halves | |
| Sodium | 570 mg |
| Protein | 25 g |
| Fiber | <1 g |
| Carbohydrate | 38 g |
| Cholesterol | 48 mg |
| Total Fat | 8 g |
| Calories from Fat | 22 % |
| Calories | 329 |
Dietary Exchange:
| Fat | 1 |
| Meat | 2 |
| Starch | 2-1/2 |
This recipe appears in:
Thai
