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PdfDIPPING SAUCE
¾ cup low-fat plain yogurt
¼ cup low-fat sour cream
2 small garlic cloves, minced
3 tablespoons minced fresh mint
2 scallions, sliced thin
¼ teaspoon salt
⅛ teaspoon pepper
CHICKEN
3 tablespoons low-fat plain yogurt
1 tablespoon curry powder
½ teaspoon salt
½ teaspoon paprika
¼ teaspoon red pepper flakes
¼ teaspoon garlic powder
2 pounds boneless, skinless chicken breasts, trimmed
30 (6-inch) wooden skewers
FOR THE DIPPING SAUCE Whisk all ingredients together
in bowl until smooth. Cover and refrigerate until flavors
meld, at least 30 minutes or up to 2 days.
FOR THE CHICKEN Combine yogurt, curry powder, salt,
paprika, pepper flakes, and garlic powder in a large bowl.
Slice chicken diagonally into ¼-inch-thick strips. Add
chicken to yogurt mixture and toss to coat. Cover and
refrigerate for at least 1 hour or up to 24 hours.
Position oven rack 6 inches from broiler element and
1 tablespoon minced fresh mint
heat broiler. Set wire rack in aluminum foil—lined rimmed
baking sheet and lightly spray with canola oil spray. Weave
chicken onto skewers. Lay skewers on prepared rack and
cover skewer ends with foil. Broil until chicken is fully
cooked, 6 to 8 minutes, flipping skewers halfway through
broiling. Transfer skewers to serving platter and sprinkle
with mint. Serve with sauce.