These simple skewers make a great starter for an Indian‑style meal. They are high in protein and come with a cool Greek‑yogurt raita for dipping.
RD Tip: Turn this into a full meal by adding a cup of steamed veggies and a whole grain like brown rice or quinoa.
Active time: 20 minutes | Total time: 50 minutes
Curried Chicken Skewers With Raita
Ingredients
For the chicken skewers
- 8 wooden skewers (6‑8 in.)
- 12 oz (340 g) boneless, skinless chicken breast
- 1 tsp curry powder
- 2 tsp fresh lemon juice
- 3 tsp avocado oil, divided
- 16 cherry tomatoes
For the raita
- 3/4 cup plain non‑fat Greek yogurt
- 1 cup cucumber, chopped
- 2 tbsp fresh mint, minced
- ¼ tsp salt
- ¼ tsp black pepper
Directions
1. Soak the wooden skewers in water for at least 30 minutes.
2. Cut the chicken breast into eight long strips. Place them in a bowl, add curry powder, lemon juice, and 1 tsp oil. Toss to coat and let sit for 5 minutes.
3. While the chicken marinates, mix yogurt, cucumber, mint, salt, and pepper in another bowl. Chill until ready to serve.
4. After the skewers have soaked, take one strip of chicken, fold it into a loose “S” shape, and thread it onto a skewer. Add a cherry tomato, then continue folding and threading the chicken, alternating with tomatoes, until each skewer has one strip of chicken and two tomatoes.
5. Heat a grill to medium (about 325‑375°F). Brush the grate with the remaining 2 tsp oil. Grill each skewer 2‑3 minutes per side, or until the chicken is golden and reaches 165°F inside.
6. Serve the hot skewers with the chilled raita for dipping.
Serves: 4 (2 skewers and 5 Tbsp raita per person)
Nutrition (per serving): 186 calories, 7 g fat, 24 g protein, 6 g carbs, 203 mg sodium.