 |
Prevention's Perfect Kabobs
* Exported from MasterCook *
Prevention's Perfect Kabobs
Recipe By : "Middle Eastern Light" September 1996
Serving Size : 6 Preparation Time :0:00
Categories : Skewers Instruction
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 pound boneless skinless chicken breasts
6 sea scallops
3 small red potatoes
2 carrots
6 brussel sprouts
1 small yellow squash
1 red bell pepper
6 prunes
6 dried apricots
MARINADE
1 cup plain nonfat yogurt
1/3 cup mint leaves
4 cloves garlic
1/4 teaspoon black pepper
Preparation:
SOAK 12 bamboo skewers in water.
1. Prepare marinade in blender on HIGH for 1 min.; use half as marinade and
reserve rest for later basting.
2. Cut chicken breast into 6 equal 1 1/2-in. pieces. Rinse 6 sea scallops. C
ombine chicken and scallops with 1/2 c. yogurt marinade in a zipper-lock bag. M
assage to coat; refrigerate 1 hr.
3. In a saucepan, over medium-high heat, boil 2 qts. water. Cut potatoes in
half. Peel the carrots and cut three 1 1/2-in. pieces from thick ends. Trim out
er leaves from brussels sprouts; wash sprouts.
Place potato halves in boiling water. After 1 min., add carrot pieces; 1
min. later, add sprouts. Cook vegetables 3 min. Add 6 dried apricots and 6 prun
es to the boiling water. Cook 1 min.; drain. Cool on a plate.
4. Wash and trim 1 small yellow squash. Cut into six 3/4-in. slices Cut six
1 -1/2 in. sweet red bell pepper chunks.
5. Using TWO 6-in. bamboo skewers for each kabob, insert in a parallel manne
r, one at a time, 1/4 in. apart, piercing (in order): carrot (sideways; acro
ss the grain), prune, chicken, squash, red pepper, sprout (sideways; across the
grain), scallop, apricot and potato (round end to outside).
Using the same parallel-skewers method, make 5 more kabobs.
6. Preheat broiler or grill to HIGH. Spray broiler pan with no-stick spray.
Place 3 to 4 in. from heat. To grill, place kabobs directly on hot grid.
Baste kabobs with had remaining marinade. Broil 7 to 9 min. (grill 5 to 6 mi
n.).
SERVE with Chunky Garden Yogurt Sauce and a salad: Prevention's Parsley Laden
Tabbouleh; Spinach-Yogurt Salad
PANTRY:
FATTOUSH - Bread salad, based on a selection of greens and herbs (purslane, par
sley, mint, arugula, sumac) blended with toasted pita bits and fresh tomatoes.
TABBOULEH - Salad of bulgur mixed with chopped tomatoes, onion, mint, parsley,
olive oil and lemon juice.
-----
[ mcRecipe/patH.24Au96]
- - - - - - - - - - - - - - - - - -
NOTES : Yogurt marinade and basting sauce; two skewers; par-cooked vegetables
Nutr. Assoc. : 2314 0 0 0 0 0 0 0 0 0 0 0 0 0
|
|
