**Tandoori Chicken Tikas *Jb Recipe**

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Tandoori Chicken Tikas *Jb Ingredients

2/3 cup plain low-fat yogurt
3 tbsp paprika
2 tbsp curry powder
2 tsp freshly ground pepper
1 tsp white vinegar
3/4 tsp peeled, grated gingerroot
1/4 tsp salt
2 cloves garlic, crushed
1 lb skinned, boned chicken breast, cut, into 24 bite-s
1 vegetable cooking spray
2 pita (6-inch) bread rounds, cut in, half
1/2 cup plain low-fat yogurt

A Recipe for
Tandoori Chicken Tikas *Jb

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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.

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Herb Tip
Using Chives:
Both the leaves and flowers of the chive plant are used. With an appearance of long grass, simply snip the mild onion-flavored leaves when needed. While you can use chives fresh or frozen, this is one herb that will not dry well. Uses include soups, salads, eggs, vegetables, chicken, soft cheese spreads, butters, sauces and fish.

Tandoori Chicken Tikas *Jb

The belly rules the mind.
Spanish Proverb

Tandoori Chicken Tikas *Jb Directions

1 Combine first 8 ingredients in a medium bowl, and stir well. Add
chicken to yogurt mixture; stir well. Cover and marinate in
refrigerator overnight. Remove chicken from marinade, reserving
marinade. Thread 6 chicken pieces onto each of 4 (8-inch) skewers.

2 Place skewers on a broiler rack coated with cooking spray, and
place rack on a broiler pan. Broil 5-1/2 inches from heat 6 minutes.
Turn skewers over; brush with reserved marinade. Broil an additional
6 minutes or until chicken is done; remove chicken from skewers. Fill
each pita half with 6 chicken pieces, and top with 2 tablespoons
yogurt. Yield: 4 servings.

CALORIES 271 (20% from fat) / PROTEIN 33.1g / FAT 6g (SAT 1.8g, MONO
1.9g, POLY 1.4g) / CARB 21.4g / FIBER 2.8g / CHOL 77mg / IRON 3.9mg /
SODIUM
368 mg cloves garlic, crushed CALCIUM 181mg

From Cooking Light, Oct 1993, page 132. From Cooking Light, Oct 1993,
page 132.

Serves: 4

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