Recipe By : Middle Eastern Light, Sep 1996
Serving Size : 6 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/4 lb Chicken breasts -- boneless,
- skinless
6 Sea scallops
3 sm Red potatoes
2 Carrots
6 Brussel sprouts
1 sm Yellow squash
1 Red bell pepper
6 Prunes
6 Dried apricots
Marinade:
1 c Plain nonfat yogurt
1/3 c Mint leaves
4 cl Garlic
1/4 ts Black pepper
Soak 12 bamboo skewers in water.
Prepare marinade in blender on HIGH for 1 minute; use half as
marinade and reserve rest for later basting.
Cut chicken breast into 6 equal 1-1/2" pieces. Rinse 6 sea scallops.
Combine chicken and scallops with 1/2 c yogurt marinade in a
zipper-lock bag. Massage to coat; refrigerate 1 hour.
In a saucepan, over medium-high heat, boil 2 qt water. Cut potatoes
in half. Peel the carrots and cut three 1-1/2" pieces from thick
ends. Trim outer leaves from brussels sprouts; wash sprouts. Place
potato halves in boiling water. After 1 minute, add carrot pieces;
1 minute later, add sprouts. Cook vegetables 3 minutes. Add 6 dried
apricots and 6 prunes to the boiling water. Cook 1 minute; drain.
Cool on a plate.
Wash and trim 1 small yellow squash. Cut into six 3/4" slices Cut six
1-1/2" sweet red bell pepper chunks.
Using two 6" bamboo skewers for each kabob, insert in a parallel
manner, one at a time, 1/4" apart, piercing (in order): carrot
(sideways; across the grain), prune, chicken, squash, red pepper,
sprout (sideways; across the grain), scallop, apricot, and potato
(round end to outside). Using the same parallel-skewers method, make
5 more kabobs.
Preheat broiler or grill to HIGH. Spray broiler pan with no-stick
spray. Place 3 to 4" from heat. To grill, place kabobs directly on
hot grid. Baste kabobs with had remaining marinade. Broil 7 to
9 minutes (grill 5 to 6 minutes).
Serve with Chunky Garden Yogurt Sauce and a salad:
Prevention's Parsley Laden Tabbouleh; Spinach-Yogurt Salad
Pantry:
Fattoush:
Bread salad, based on a selection of greens and herbs (purslane,
parsley, mint, arugula, sumac) blended with toasted pita bits and
fresh tomatoes.
Tabbouleh:
Salad of bulgur mixed with chopped tomatoes, onion, mint, parsley,
olive oil, and lemon juice.
