Thai Chicken Satays the Editors of Publications International, Ltd.
Thai Chicken Satay
Makes 6 servings
|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 black pepper|
|1||clove garlic, crushed|
|1||pound chicken tenders|
|6||(6-inch) pita bread rounds, cut in half|
|Chopped fresh cilantro|
- 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.
- Soak 12 (10-inch) wooden skewers in water 30 minutes; set aside.
- 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.
- Remove chicken from skewers. Fill pitas with chicken and top with cilantro and dollop of yogurt.
Serve with a fruit salad including pineapple, mandarin oranges and bananas.
|Serving Size:||2 filled pita halves|
|Calories from Fat||22 %|
|Total Fat||8 g|
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