Chicken Tikka Kabobs with Coconut “Cream”

Chicken Tikka KabobsFROM: EAT UP SLIM DOWN ANNUAL RECIPES
Yogurt forms the base of this flavorful sauce studded with coconut. To save calories, look for unsweetened coconut flakes in the natural section of your supermarket or at health food stores.

INGREDIENTS
  • 1 tablespoon olive oil
  • 1 tablespoon garam masala
  • 1 teaspoon ground turmeric
  • 1/2 teaspoon ground red pepper
  • 5 tablespoons lime juice, divided
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 24 (1″) cubes
  • 1 cup fat-free plain greek yogurt
  • 1/4 cup shredded coconut
  • 1/2 small cucumber, peeled and shredded
  • 2 tablespoons chopped fresh mint
  • 1/4 teaspoon salt
  • 1/4 teaspoon honey
  • 1 pound broccoli florets, separated into 24 large florets
  • 2 medium red onions, each cut into 8 wedges
DIRECTIONS
  1. Coat a grill rack or broiler pan with cooking spray. Preheat the grill or broiler.
  2. Combine the oil, garam masala, turmeric, pepper, and 4 tablespoons of the lime juice in a large bowl. Add the chicken, tossing to coat. Let stand for 30 minutes.
  3. Meanwhile, combine the yogurt, coconut, cucumber, mint, salt, honey, and remaining lime juice in a small bowl. Cover and refrigerate.
  4. Steam the broccoli for 2 minutes or until bright green. Thread the marinated chicken cubes on eight 12″ metal or presoaked bamboo skewers, alternating with onion wedges and broccoli florets.
  5. Grill or broil 6″ from the heat for 8 to 12 minutes, turning occasionally, until browned and the chicken is no longer pink.
  6. Serve with the yogurt mixture.
NUTRITIONAL FACTS PER SERVING
CALORIES 330 CAL
FAT 8 G
SATURATED FAT 2.7 G
SODIUM 325.6 MG
CARBOHYDRATES 20.5 G
TOTAL SUGARS 6.9 G
DIETARY FIBER 5.6 G
PROTEIN 46.4 G