LEMON YOGHURT CHICKEN KEBABS

“She’d even violated the only sensible rule of dieting she’d ever run across, the sage advice of the Muppets’ Miss Piggy, who recommended never eating anything bigger than your head.”
― Susan Donovan, He Loves Lucy
 
This Reluctant Chef has become a bit of a chubster these days. I guess it’s no surprise since I spend all my spare time reading, writing, thinking, talking about or consuming food. Anyway now after putting on a stellar 8 kilograms over the last year my mornings have become a desperate scramble to find clothes that fit. In an attempt to gain some ground in this losing battle I tried a less calorific recipe this weekend. These light, tangy kebabs are minimum fuss and guilt. Try them for lunch or even as appetizers for a party and even the most manic health food champion won’t have any complaints.
 
Serves 4
Recipe my own
What you’ll need:
1 kg boneless chicken
2 cups yoghurt
2 tbsp curry/chicken masala/meat masala
Juice of 2 lemons
Salt to taste
Pepper to taste
Coriander to garnishHow to:

1. Stir together yoghurt, salt, pepper, curry powder and a tablespoon of oil.

2. Marinate the chicken in half the yoghurt mixture and put the other half aside. Let the chicken marinate for as long as you can, up to overnight if you can.

3. Preheat the oven to 180°C.

4. Take the chicken out and toss with some more of the yoghurt mixture. Pop into the oven for 20 minutes.

 5. Take the chicken out a couple of times and baste with more of the yoghurt mixture.

6. After 20 minutes toss in more yoghurt and bake for another 25 minutes.

Foodnote: Keep rolling the chicken around so it doesn’t dry out on top.

7. The chicken should become tender over 45 minutes. Check if cooked through – garnish with chopped coriander, a dash of lime and serve.