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  • 6servings

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Nutrition Info . . .

NutrientsProteins, Cellulose
VitaminsA, B2, E
MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1/4 pounds Boneless skinless chicken breasts

  2. 6 Sea scallops

  3. 3 smalls Red potatoes

  4. 2 Carrots

  5. 6 Brussel sprouts

  6. 1 small Yellow squash

  7. 1 Red bell pepper

  8. 6 Prunes

  9. 6 Dried apricots

  10. 1 cup Plain nonfat yogurt

  11. cup Mint leaves

  12. 4 Cloves garlic

  13. teaspoon Black pepper

Instructions Jump to Ingredients ↑

  1. MARINADE Preparation: SOAK 12 bamboo skewers in water.

  2. Prepare marinade in blender on HIGH for 1 min.; use half as marinade and reserve rest for later basting.

  3. Cut chicken breast into 6 equal 1½-in. pieces. Rinse 6 sea scallops.

  4. Combine chicken and scallops with ½ c. yogurt marinade in a zipper-lock bag. Massage to coat; refrigerate 1 hr.

  5. In a saucepan, over medium-high heat, boil 2 qts. water. Cut potatoes in half. Peel the carrots and cut three 1 ½-in. pieces from thick ends.

  6. Trim outer leaves from brussels sprouts; wash sprouts.

  7. Place potato halves in boiling water. After 1 min., add carrot pieces; 1 min. later, add sprouts. Cook vegetables 3 min. Add 6 dried apricots and 6 prunes to the boiling water. Cook 1 min.; drain. Cool on a plate.

  8. Wash and trim 1 small yellow squash. Cut into six ¾-in. slices Cut six 1 -½ in. sweet red bell pepper chunks.

  9. Using TWO 6-in. bamboo skewers for each kabob, insert in a parallel manner, one at a time, ¼ in. 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.

  10. Preheat broiler or grill to HIGH. Spray broiler pan with no-stick spray. Place 3 to 4 in. from heat. To grill, place kabobs directly on hot grid.

  11. Baste kabobs with had remaining marinade. Broil 7 to 9 min. (grill 5 to 6 min.). 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.

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