Yogurt Chicken Kebabs with Tomato Salad
Image Credit : http://www.womansday.com/
1 c. plain nonfat Greek yogurt
2 clove garlic
0.50 tsp. ground cumin
Kosher salt and black pepper
1.50 lb. boneless, skinless chicken breasts
1 lb. tomatoes (such as plum, beefsteak, cherry or grape)
1 shallot
0.50 c. fresh flat-leaf parsley leaves
1 tbsp. red wine vinegar
2 tbsp. olive oil
Direction :
In a shallow baking dish, combine the yogurt, garlic, cumin,
1/2 tsp salt and 1/4 tsp pepper. Thread the chicken onto 8 skewers and add them
to the yogurt mixture, turning to coat. Refrigerate for at least 10 minutes and
up to overnight.
Meanwhile, in a large bowl, combine the tomatoes, shallot,
parsley, vinegar, oil, and 1/4 tsp each salt and pepper.
Heat a grill or a grill pan over medium-high heat. Oil the
grill and cook the chicken, turning occasionally, until cooked through, 8 to 10
minutes. Serve with the tomato salad.
Recipe Credit : http://www.womansday.com/
