Spicy Chicken Kabobs with Pistachio
Ingredients:
2 whole (1 lb.) chicken breasts, boned and skinned
1/2 lb. zucchini, halved lengthwise then thickly sliced
1/2 lb. yellow squash, cubed
1 large tomato, seeds drained, diced (8 oz.)
1/2 cup natural California pistachios, coarsely chopped
2 teaspoons vegetable oil
Spicy Garlic Baste (recipe follows)
Cooling Yogurt Mint Sauce (recipe follows)
Instructions:
Cube chicken and thread on skewers (note: if using bamboo skewers, soak
in water for 15 minutes prior to threading). Brush with Spicy Garlic
Baste until well coated. Barbecue over medium-hot coals or broil 3
inches from heat for about 8 minutes, or until done. (Do not overcook).
Turn and brush with marinade about halfway through. Meanwhile, heat oil
in skillet over high heat. Add zucchini and squash, stir-frying until
tender-crisp, about 2 minutes. Reduce heat, add tomato, pistachios and
remaining Garlic Baste. Stir-cook until hot and tender, about 2 more
minutes. Turn onto platter and lay skewers on top. Serve with Cooling
Yogurt Mint Sauce.
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Spicy Garlic Baste:
Combine 6 teaspoons minced garlic with 1/2 to 1 1/2 teaspoons bottled
red pepper flakes and 1/4 cup bottled fat-free vinaigrette or Italian
dressing.
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Cooling Yogurt Mint Sauce:
Combine 1 cup nonfat plain yogurt, 1/2 teaspoon grated lime peel and 1
tablespoon finely chopped fresh mint. Makes 1 cup.
Makes 4 servings.
Reprinted with permission by the California Pistachio Commission
