Even if the calamari didn’t have the perfect amount of char, I still had a delicious and nutritious meal. The good news is that it was really better when I ate the leftovers cold and mixed them with the same salad toppings. Therefore, if you intend to prepare the recipe as written, I advise serving it refrigerated.
| Prep Time: | 10 mins |
| Cook Time: | 15 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 6 tablespoons plain yogurt
- 2 cloves garlic, crushed
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon freshly grated ginger
- ½ teaspoon ground black pepper
- ½ teaspoon chile flakes
- ½ teaspoon ground cinnamon
- 4 (5 ounce) skinless, boneless chicken breast halves
- metal skewers
Instructions
- Combine yogurt, garlic, cumin, turmeric, ginger, pepper, chile flakes, and cinnamon in a glass or ceramic bowl; mix well.
- Chop chicken into small chunks and add to the yogurt mixture. Cover with plastic wrap and marinate in the refrigerator for 4 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the refrigerator and thread onto skewers. Place on the preheated grill and cook, turning occasionally, until no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 180 kcal |
| Carbohydrate | 3 g |
| Cholesterol | 82 mg |
| Dietary Fiber | 1 g |
| Protein | 31 g |
| Saturated Fat | 1 g |
| Sodium | 88 mg |
| Sugars | 2 g |
| Fat | 4 g |
| Unsaturated Fat | 0 g |
Reviews
Very tasty and low cal/carb, too! Will definitely make it again.