P&R Medical Connection

Ginger Chicken Kabobs

To snip cilantro or any fresh herb in a flash, put the leaves in a glass measuring cup
and use kitchen shears to snip them into tiny pieces.

Cook Time:	8-12 Minutes
Difficulty:	Easy
Yields:	4 (2-skewer) servings

Ingredients

1	pound skinless, boneless chicken breast halves, cut into 1-inch pieces
2	tablespoons finely snipped fresh cilantro
1	tablespoon grated fresh ginger
2	cloves garlic, minced
1	fresh serrano chile pepper, seeded and finely chopped*
1	teaspoon cooking oil
1/2	teaspoon ground coriander
1/2	teaspoon ground cumin
1/4	teaspoon salt
1/4	teaspoon Homemade Garam Masala (see recipe) or purchased garam masala (optional)
1/8	teaspoon ground nutmeg
1	cup fresh pineapple cubes
1/2	of a medium red sweet pepper, cut into 1-inch pieces
1/2	of a medium green sweet pepper, cut into 1-inch pieces

Nutrition Facts


Makes 4 (2-skewer) Servings
Amount Per Serving

Calories	175
Cholesterol	66mg

Fiber	1g

Total Fat	3g

Saturated Fat	1g

Protein	27g

Sodium	212mg

Dietary Exchanges Other Carbohydrates (d.e.) .5 Very Lean Meat (d.e.) 3.5 Fat (d.e.) .5

Directions

1. Place chicken in a large resealable plastic bag set in a shallow dish. Add cilantro, ginger, garlic, serrano pepper, oil, coriander, cumin, salt, garam masala (if desired), and nutmeg to bag. Seal bag. Turn and press bag to coat chicken. Chill for at least 2 hours or up to 6 hours.

2. On eight 10- to 12-inch skewers, alternately thread the chicken, pineapple, red sweet pepper, and green sweet pepper, leaving a 1/4-inch space between pieces.

3. Place kabobs on the rack of an uncovered grill directly over medium coals. Grill for 8 to 12 minutes or until chicken is no longer pink, turning occasionally to brown evenly. Makes 4 (2-skewer) servings.

Broiler Directions:Preheat broiler. Place kabobs on the unheated rack of a broiler pan. Broil 4 to 5 inches from the heat for 8 to 12 minutes or until chicken is no longer pink, turning occasionally to brown evenly.

*Note:Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Quarterly Recipe | P&R Medical Connection