Recipe for Week #2
Shish
Kebabs with orange-curry sauce
Serve
these flavorful kebabs with your favorite rice!
Marinade Ingredients:
1 cup plain yogurt
2 Tbsp. lemon juice
2 Tbsp. orange juice
2 cloves of garlic,
minced
1 tsp. ground cumin
1 tsp. curry powder
½ tsp. Paprika
1 tsp. salt
½ tsp. black pepper
Kebab Ingredients:
1
pound Chicken boneless/skinless breasts or thighs, cut into 1-inch
pieces
1
red bell pepper (cut into 1-inch pieces)
1
green bell pepper (cut into 1-inch pieces)
½
of a pineapple (cubed)
1
small red onion
Metal or wooden skewer sticks
Sauce Ingredients:
1 ½
cups of plain yogurt
3
Tbsp. orange juice
1
tsp. finely grated orange peel zest
3
Tbsp. honey
¾
tsp. curry powder
¼
tsp. paprika
¼
tsp. salt
Begin in the morning by marinating the chicken:
Stir together all of the marinade ingredients in a medium-sized bowl.
Add the chicken pieces and toss to coat.
Cover and keep in the refrigerator all day.
The
orange-curry sauce can be made ahead, or one hour before serving.
To make the sauce:
Stir together all the sauce ingredients in a small bowl.
Cover and refrigerate.
Prepare your favorite rice to go along with your kebabs.
To
cook the kebabs:
Put
the pieces of chicken, peppers, onion, and pineapple onto the skewers.
Place them on the skewer sticks in a nice combination of colors
and items, so each skewer has a variety on it.
Do not pack the pieces tightly together – allow a tiny amount of
space between each food piece so they can cook well.
Discard the marinade.
Preheat the oven to 450 degrees. Cover
a baking sheet with aluminum foil and then spray the foil with cooking
spray. Place the skewers on
the foil.
Bake the kebabs for about 20-25 minutes or until fully cooked.
Chicken juices should run clear when cut and the vegetables
should be crisp-tender.
Serve the skewers over rice, and drizzle the sauce over them.
Also have extra sauce in a serving dish, so people can add more
to their serving or use as a dipping sauce.