Makes 6 servings
1 CUP 1 PERCENT PLAIN YOGURT
2 TABLESPOONS GRATED FRESH GINGER
1 TABLESPOON VEGETABLE OIL
1⁄2 TEASPOON TURMERIC
SALT, TO TASTE
1 1⁄2 POUNDS SKINLESS, BONELESS CHICKEN BREAST, CUT INTO 1-INCH CUBES 2 TABLESPOONS BUTTER, MELTED
Turmeric, which colors food bright yellow, is a nutritional powerhouse: It has strong anti-inflammatory properties and may help reduce the risk of certain cancers. Use skinless, boneless chicken thighs if your family prefers, or a mix of light and dark meat.
1. Combine the yogurt, ginger, oil, turmeric, and salt in a reusable container with a tight-fitting lid. Add the chicken, and toss to coat it well. Marinate, refrigerated, for about 30 minutes.
2. Meanwhile, soak 6 bamboo skewers in water so they won’t burn when they’re in the oven later. Then, heat the oven to 425°F, and line a baking sheet with aluminum foil.
3. Thread the chicken onto skewers and place on the baking sheet. Baste with half the butter. Bake for about 7 minutes, until lightly browned. (You can also grill these skewers on a charcoal or gas grill over high heat for 2 to 4 minutes per side.) Turn and baste with the remaining butter. Bake 7 to 8 minutes more or until golden brown and the juices run clear. Serve hot. (Remove from the skewers for very young kids.)
Carbohydrates: 3 g
Fat: 6 g
Protein: 28 g
Fiber: 0 g
Active Time: 5 min Plus 30 Min to marinate
Total Time: 15 min