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Lemon Honey chicken Kebabs with Yoghurt Sauce Directions
1256 kilojoules/ 300 calories per serving 1 tblspn butter 2 tblspn honey 3 tblspn freshly squeezed lemon juice 2 tspn apricot jam 2 tspn grated lemon rind Â¼ tspn cracked black pepper 4 chicken breast fillets, cut into 2cm (Â¾in) cubes 2 red capsicum pepper, cut into 2cm (Â¾in) pieces Â½ cup low fat natural yoghurt 1 tblspn freshly squeezed lemon juice, extra 1 clove garlic, crushed Â¼ tspn ground coriander Â¼ tspn ground cumin Coriander sprigs for garnish
1. Melt the butter in a medium frying pan over moderate heat, add the honey, lemon juice, apricot jam, lemon rind and cracked pepper.
2. Thread the chicken pieces and capsicum pieces alternately on the skewers and place kebabs in frying pan. Cook for 1-2 minutes on all sides or until chicken is cooked through.
3. To make the sauce: Combine the yoghurt with the lemon juice, garlic, coriander and cumin.
4. Serve kebabs on a bed of saffron rice, pour sauce over the kebabs and garnish with fresh coriander.